Coconut and Raspberry Banana Muffins 椰香覆盆子香蕉玛芬

These Coconut and Raspberry Banana Muffins are healthy and delicious.  The bread like texture is spongy, soft and works well with the overly ripe bananas together with the coconut and bursting raspberry flavour.  You can substitute some of the ingredients if you prefer to do so.  Mixing of the ingredients is super easy without the need of an electric mixer while the baking time is only about 20 mins.  Definitely a great tea time snack!

椰香覆盆子香蕉玛芬

材料：

• 145克 自发面粉
• 1/8茶匙苏打粉
• 60克 原蔗黑糖或赤糖
• 3汤匙 椰油或橄榄油 （玉米油也可以）
• 1/2茶匙 香草香精
• 85毫升 椰浆或鲜奶
• 150克 熟透的香蕉，压烂
• 55克 覆盆子或用蓝莓

做法：

1. 预热烤箱至摄氏190度。
2. 面粉和苏打粉一起过筛到大碗里。拌入黑糖，混合均匀；中间挖个洞。
3. 将鸡蛋，油和香草香精一起搅拌均匀后倒入面粉中，接着加入椰浆和香蕉，翻拌均匀。最后拌入覆盆子。
4. 将混合物平均舀入6个玛芬纸杯里，表层加上覆盆子。
5. 送进预热烤箱烤约20分钟或竹签扎人蛋糕内部不沾黏就可以了。

**烤箱温度和烘烤时间务必根据自家烤箱来定

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The post Coconut and Raspberry Banana Muffins 椰香覆盆子香蕉玛芬 appeared first on Anncoo Journal.