I’ve always loved the idea of homemade muffins, but finding the perfect balance between moist, fluffy, and flavorful was a challenge. My first few attempts were either too dense, too dry, or too sweet. But after some trial and error, I finally nailed it!
The secret? Ripe bananas for natural sweetness, fresh raspberries for a tart contrast, and shredded coconut for a hint of tropical flavor. Plus, using just enough coconut oil and milk keeps them irresistibly soft.
If you’ve struggled with muffins turning out dry or sinking in the middle, don’t worry—I’ve got you covered with foolproof tips. Let’s get baking!
Coconut, Raspberry, and Banana Muffins
Muffins should be soft, moist, and bursting with flavor, and that’s exactly what these Coconut, Raspberry, and Banana Muffins deliver. They’re naturally sweetened with bananas and raspberries, while shredded coconut adds a subtle chewiness and a touch of tropical flavor.
The best part? They’re incredibly easy to make! There is no fancy equipment or complicated steps—just simple ingredients that come together beautifully. Whether you’re making these for a quick breakfast, a lunchbox treat, or a cozy weekend snack, they’ll always be a hit.
Now, let’s talk ingredients!
Ingredients Needed
Before we get started, gather all your ingredients. Using fresh, high-quality ingredients will make a huge difference in the final result.
Dry Ingredients
- 1 ¾ cups all-purpose Flour (or a gluten-free blend)
- 1 teaspoon baking powder (for a good rise)
- ½ teaspoon baking soda (helps create a light texture)
- ¼ teaspoon salt (enhances all the flavors)
- ½ cup shredded coconut (unsweetened works best for a natural taste)
Wet Ingredients
- 2 ripe bananas, mashed (adds natural sweetness and moisture)
- ½ cup fresh raspberries (or frozen, if fresh isn’t available)
- 2 large eggs (helps bind everything together)
- ½ cup coconut milk (adds richness and a hint of coconut flavor)
- ¼ cup melted coconut oil (keeps the muffins moist)
- ⅓ cup honey or maple syrup (natural sweeteners that pair beautifully with the fruit)
- 1 teaspoon vanilla extract (rounds out the flavors)
How to Make Coconut, Raspberry, and Banana Muffins
Baking these muffins is simple, but there are a few tricks to ensure they turn out light, fluffy, and perfectly moist every time. If you’ve ever ended up with dense or dry muffins, don’t worry—I’ll walk you through how to get that bakery-style texture at home.
Step 1: Preheat and Prepare
Before you mix the ingredients, preheat your oven to 350°F (175°C). This ensures the muffins bake evenly from the moment they are added.
Next, grab a 12-cup muffin tin and line it with paper liners, or lightly grease it with coconut oil. If you skip this step, you might end up with muffins that stick to the pan, which is frustrating (trust me, I’ve learned the hard way).
Step 2: Mix Dry and Wet Ingredients Separately
One of the biggest mistakes in muffin-making is overmixing the batter—it leads to dense, tough muffins instead of the light, fluffy ones we want. The key? Mix your dry and wet ingredients separately first!
Mixing the Dry Ingredients:
In a large bowl, whisk together:
✅ Flour
✅ Baking powder & baking soda
✅ Salt
✅ Shredded coconut
This ensures that the leavening agents (baking powder and soda) are evenly distributed so your muffins rise properly.
Mixing the Wet Ingredients:
In a separate bowl, mash your ripe bananas until smooth (a few small lumps are okay). Then, whisk in:
✅ Eggs
✅ Coconut milk
✅ Melted coconut oil
✅ Honey or maple syrup
✅ Vanilla extract
Step 3: Combine and Fold in Raspberries
Now comes the part where most people go wrong—mixing everything together. If you overmix, you’ll end up with tough, dense muffins instead of soft, fluffy ones.
The Right Way to Mix:
- Slowly pour the wet ingredients into the dry ingredients.
- Using a spatula or wooden spoon, gently stir until just combined. The batter should look a little lumpy—that’s okay! Overmixing will develop the gluten and make the muffins tough.
- Finally, carefully fold in the raspberries. If you mix too hard, they’ll break apart, turning your batter into a pink mess. Instead, gently fold them in with a spatula until they’re evenly distributed.
💡 Pro Tip: If you’re using frozen raspberries, don’t thaw them first—toss them in straight from the freezer. This prevents them from releasing too much juice and turning your batter soggy.
Step 4: Fill Muffin Cups and Bake
Time to get these muffins in the oven!
- Scoop the batter into the muffin cups, filling each about ¾ full. This gives them enough room to rise without overflowing.
- For a bakery-style touch, sprinkle a little shredded coconut before baking.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
💡 Baking Tip: Every oven is different! Check at the 18-minute mark and adjust as needed. If your muffins are browning too fast but still raw, loosely cover them with foil and bake a few minutes longer.
Step 5: Cool and Serve
Once your muffins are out of the oven, resist the urge to dig in immediately—cooling is important!
- Let the muffins sit in the pan for 5 minutes before transferring them to a wire rack. This helps them set properly and prevents sticking.
- After about 10 more minutes, they’re ready to eat! Enjoy them warm with butter, or let them cool completely for storage.
Conclusion
Baking Coconut, Raspberry, and Banana Muffins is easier than you think! The secret? Ripe bananas for sweetness, fresh raspberries for a tangy kick, and shredded coconut for texture.
✔️ Mix wet and dry ingredients separately to avoid dense muffins.
✔️ Gently fold in raspberries to keep them whole and juicy.
✔️ Bake until golden brown, then let them cool for the best texture.
Perfect for breakfast, snacks, or dessert, these muffins are a must-try! Please give them a go, and let me know how they turn out! 🚀
