Warm Up Your Autumn With This Muffin Recipe

October 16, 2019


With all the wind and rain we’re seeing this fall, it might be a good idea to stay inside and enjoy some sweet, easy to prepare, and gluten-free muffins!


Here’s what you need for this coconut, banana and raspberry muffin recipe:

  • 2 eggs
  • 2 large bananas
  • 1 teaspoon of baking powder
  • 1 cup of desiccated coconut
  • 1 cup of raspberries
  • 3 tablespoons of maple syrup
  • ¼ teaspoon of sea salt
  • ½ cup of nut butter
  • Yogurt


  1. First off, pre-heat the oven to 180C.
  2. Mash bananas, baking powder, eggs, coconut, maple syrup, sea salt, and nut butter together, mix them well then fold the raspberries into the mix.
  3. Place cases or baking paper in each hole of the muffin tray and spoon the mixture in.
  4. Cook for 30-40 minutes, until the muffins become golden.
  5. Take the muffins out, let them cool off, and serve with yogurt.