The obsession with mini muffins continues  . . . as does my ongoing war against the manky over ripe banana!!!

Now that the weather is getting warmer these bananas are turning things up a notch! It doesn’t seem to matter how green I buy them these days, it’s like no matter what, I blink and they are manky and over ripe! Total snack time deal breaker!

Although, the positive side is that it means I have a never ending supply of manky over ripe bananas to fuel my mini muffin (and smoothie) addiction!

So today we are making ourselves a sweet little spin off version one of my all time fave recipes → The banana coconut and ch-ch-chia mini muffins.

I have a batch of these babies in my freezer at all times!

I am kinda obsessed with them . . .

A healthy, delicious little snack you can make in under 20 minutes!

They also happen to be all natural, made with no refined flours or sugars as well as low carb, grain free and paleo friendly but, most importantly they are insanely delicious . . . I mean come on now, what’s not to love?!

A few days ago, while I was getting my mini muffin fix savouring one of my banana coconut chialicious muffins I had myself a suh-weet little idea . . .

Switch those cheeky little chia seeds for a sprinkling of finely shredded coconut and throw in a handful of antioxidant rich, vibrant, fresh, deliciously juicy, perfectly sweet pretty little raspberries . . .

Side note – have you ever noticed how raspberries have these teeny tiny random little hairs on them?!

Weird . . . anyways . . .

You guys . . . these banana raspberry and coconut mini muffins are nothing short of amazing!

No really . . .

Ah-MAZE-zing!!!!!!!!!!

They are subtly sweet, light as air and just melt in your mouth. The addition of raspberries really adds an element of freshness that takes these muffins to a whole new level!

The sweetness from our over ripe banana and those juicy little medjool dates combined with the splash of vanilla and just a pinch of cinnamon give these banana raspberry and coconut muffins a decadent hint of caramel.

The flakes of coconut, although they do have an element of sweetness to them, they somehow seem to mellow out the overall sweetness of your muffins by adding a subtle hint of nuttiness that is just to die for.

Then when you throw in a handful of vibrant, fresh, sweet and juicy little, palate cleansing raspberries . . .

AH-MAZE-ZING!!!!

And you know what makes them a just that little bit better (← if that’s even possible?!) the fact that you just throw everything into your blender and let it do the work for you.

The hardest part of making these muffins is finding a way to stop yourself from drinking your batter straight from the blender because it smells absolutely divine! Banana, coconut and vanilla with a hint of cinnamon . . . Ugh you guys – so, so good!

Once your batter is good and blended simply stir through your shredded coconut and those pretty little raspberries and spoon that golden deliciousness into your prepared muffin tray! Then all that’s left to do is bake those babies!

8-10 minutes later it’s time to get you suh-weet little, all natural, low carb, grain free, paleo friendly banana raspberry and coconut mini muffin on!

Want, need, must have!!!

They really are the perfect little treat for any time of day!

All natural, light, sweet, coconut infused, low carb, grain free, paleo friendly banana muffins that are bursting with raspberries, have a hint of caramel that simply melt in your mouth and are truly
divine  . . .

Show those manky over ripe bananas whose boss! 

Make them, eat them, love, love, love them!!

Banana Raspberry and Coconut Mini Muffins
{Low carb, Grain Free & Paleo friendly}
Makes approx 30 banana mini muffins

Ingredients – 

2 manky over ripe bananas

3 eggs

2 medjool dates, seed removed*

2 teaspoons vanilla extract

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1/4 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt flakes

4 Tablespoons coconut flour

1/2 cup of raspberries, finely chopped (if using frozen do not thaw)

1 Tablespoon of finely shredded coconut

Method –

1 – Pre-heat your oven to 150’C (300’F) and either line a mini muffin tray with paper cases or grease and flour old skool style then set aside.

2 – Place all ingredients except coconut and raspberries into your food processor or blender and process until well combined.

3 – Add your coconut and 3/4 of your chopped raspberries into your banana batter and stir until just combined.

4 – Spoon batter into your prepared muffin tray (I use approx 1 heaping teaspoon per mini muffin) then sprinkle each muffin with a little of the left over raspberries.

5 – Bake for 8-10 mins until slightly golden, tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the centre.

6 – Allow to cool in the tray for 5-10 mins then transfer to a wire rack to cool completely.

Enjoy xoxo

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Question of the day –

What’s your favourite way to use up those unavoidable manky over ripe bananas?

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