Coconut and raspberry banana bread muffins

After you make these banana bread muffins the first time, they'll fast become the new favourite for the lunchbox.

• 2 cups self-raising flour
• 1/4 teaspoon bicarbonate of soda
• 1/2 cup brown sugar
• 3 teaspoons cinnamon sugar (see notes)
• 2 eggs, lightly beaten
• 1/4 cup extra virgin olive oil
• 1 teaspoon vanilla bean paste
• 165ml can coconut milk
• 1 cup mashed banana (see notes)
• 1 cup frozen raspberries

Energy 898kJ	Fat saturated 3.00g
Fat Total 8.20g	Carbohydrate sugars g
Carbohydrate Total 30.00g	Dietary Fibre 2.60g
Protein 4.20g	Cholesterol 31.00mg
Sodium 207.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 190C/170C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.

2. Step 2

   Sift flour and bicarbonate of soda into a large bowl. Stir in brown sugar and 2 teaspoons of cinnamon sugar. Make a well.

3. Step 3

   Whisk egg, oil and vanilla together. Add to flour mixture. Do not stir. Add coconut milk and banana. Stir until just combined. Fold in 3/4 cup of the raspberries. Divide mixture evenly among holes in prepared pan. Top with remaining raspberries. Sprinkle with remaining cinnamon sugar.

4. Step 4

   Bake for 15 to 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely. Serve.

You’ll find cinnamon sugar in the herb and spice aisle of the supermarket. You’ll need 2 large over-ripe bananas.