Serves
16
Prep
10
mins
Cooking
20
mins
Yoghurt, Raspberry & Coconut Muffin
Directions
Step 1
Preheat oven to 180oC and line a 12 hole muffin pan with paper cases or a 24 hole mini muffin pan with paper.
Step 2
Sift together flours, baking powder and cinnamon. Add oats and coconut.
Step 3
In a separate bowl, whisk together the sugar, honey, eggs, yoghurt and melted butter. Add the mashed banana.
Step 4
Combine the dry & wet mixtures together until just combined. Do not over-mix.
Step 5
Fold through the raspberries. Spoon into muffin pan and bake for 20 minutes or until golden.
Step 6
Leave to cool on a wire rack.
Ingredients
- 1 cup wholemeal flour
- 1/2 cup plain flour
- 3 tsps McKenzie's Baking Powder
- 1 tsp McKenzie's Ground Cinnamon
- 1 cup whole oats
- 1 cup McKenzie's Fine Desiccated Coconut
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 eggs
- 1 cup banana, mashed
- 1 cup natural yoghurt
- 125g butter, melted
- 1 cup fresh raspberries