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Photo of Mini banana and raspberry muffins by WW

Mini banana and raspberry muffins

Points® value
Total Time
30 min
10 min
20 min
These gluten-free bite size coconut cakes are filled with banana and tangy raspberries.


Gluten free self-raising flour

1 cup(s), (150g)

Rice bran

2 tbs

Granulated stevia sweetener

¼ cup(s), (55g)

Shredded or desiccated coconut

¼ cup(s), (20g)

Skim milk

cup(s), (80ml)


1 medium

Reduced fat oil spread

30 g, melted, cooled

Natural essence

2 tsp, coconut variety


2 medium, well mashed

Frozen raspberries

100 g, (not thawed)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray two 12 -hole (2 tablespoon/40ml capacity) mini muffin tins with oil. Combine flour, rice bran, sweetener and 2 tablespoons desiccated coconut in a large bowl.
  2. Use a fork to whisk milk, egg, spread and coconut essence in a jug. Pour over dry ingredients. Add banana. Stir until just combined. Fold in raspberries.
  3. Spoon mixture evenly among prepared muffin holes. Bake for 15-20 minutes or until springy to a gentle touch. Cool cakes in tins for 5 minutes before transferring to a wire rack to cool.
  4. Meanwhile, place remaining desiccated coconut in a small frying pan. Cook over medium heat, stirring often, for 1-2 minutes or until golden. Transfer to a bowl to cool. Sprinkle a pinch of toasted coconut on top of each cake to serve.


TIP: You will need ½ cup (135g) mashed banana for this recipe.VARIATION: Swap raspberries for blueberries.