Home Recipes Coconut-Raspberry White Chocolate Muffins

Coconut-Raspberry White Chocolate Muffins

by Antonia

If your are like me and always in a hurry in the morning and running late for work then THESE MUFFINS are perfect for you! Perfect to take with you in the go! BUT I am only late for work because my lovely dog does not want to get up and get moving. She is the reason not my snooze button on my iPhone, nope.

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I am a big fan of my coconut-raspberry white chocolate muffins, they are sooo damn good.

I love the combination of coconut-raspberry and white chocolate, they taste like summer to me, laying on the beach, sipping coconut water, eating raspberries and white chocolate. SUMMER where are you?! I NEED you! haha. While I am desperately waiting for warmer temperatures I am devouring my delicious muffins.

Have I told you that these muffins are what dreams are made of? Thats how I am describing how delicious they are. LIKE EXTREMELY DELICIOUS one bite and you can’t stop. I could eat all at once, but I am a nice sister and always bring Nina one. The remaining muffins are mine and mine only;)

Enjoy and believe me you will miss something in your life if you don’t try these!

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Love, Antonia

Coconut-Raspberry White Chocolate Muffin

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These muffins are perfect when woure runnnig late in the mroning and don't have much time for breakfast! They are made with healthier ingredienst and extremely yummy!

  • 1 cup whole grain flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 bananas (mashed)
  • 1/2 cup oats
  • 1/2 cup dessicated coconut
  • 3/4 cup coconut yoghurt
  • 1/3 cup coconut-almond butter
  • 1/4 cup honey
  • 1/4 cup alpro coconut milk
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup white chocolate chips
  • 1 cup raspberries (frozen or fresh)
  1. Preheat the oven to 180°C. Grease a muffin tin and line with parchment paper liners. I just use crumpled up parchment paper.

  2. In a medium bowl combine the whole grain flour and salt

  3. Using a highspeed blender (like a vitamix) mix the mashed bananas, oats, dessicated coconut, yoghurt, coconut-almond butter, honey, coconut milk, vanilla extract and eggs until everything is smooth.

  4. In a large mixing bowl combine the dry ingredients with the banana mixture until smooth. Add the white chocolate chips and raspberries (I've used frozen rasperries) and stir in.

  5. Scoop batter into prepared muffin cups and bake for 20-30 minutes. Remove from the oven and allow them to cool.

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Welcome to 2 Sisters Living Life, a blog about soul-comforting recipes, beautiful food, and food photography.

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