Raspberry Coconut Oat Muffins

Be prepared for your house to smell fantastic when these are baking – pretty difficult to wait for them to cool enough to eat!

Delicious muffins - loaded with coconut and raspberry with just a hint of lemon to brighten them up.

Delicious muffins – loaded with coconut and raspberry with just a hint of lemon to brighten them up.

INGREDIENTS:
1 1/2 cups of white flour
1/2 cup oat flakes
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup of coconut oil, melted
1/2 cup of brown sugar
2 large eggs
3 overripe bananas
1 1/2 tsp vanilla
zest of 1/2 lemon
1 tbsp lemon juice
1 cup of sweetened shredded coconut, divided
Fresh raspberries

DIRECTIONS:
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray or line with paper liners. (you can also use coconut spray)

In a small bowl, combine the flour, oat flakes, baking soda, salt, and cinnamon together, mix well. In a large bowl, beat together the coconut oil, sugar, banana, and vanilla until creamy. Add the eggs, one at a time, then continue beating until well combined, finishing with the lemon zest and juice.

When Sloan and I are cooking we taste and add ingredients by a smidge of this, a dab of that - but baking I tell her,  must be precise!

When Sloan and I are cooking we taste and add ingredients by a smidge of this, a dab of that – but baking I tell her, must be precise!

Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of coconut, 1 cup fresh raspberries, and gently mix them into the batter.

Spoon the batter evenly into each muffin tin. Add one fresh raspberries to each muffin, pushing them in gently. Evenly sprinkle the remaining 1/4 cup of coconut to the tops of each muffin.

Place into the oven and bake 20-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack.

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