KTC Muffin Recipe

Raspberry, Blueberry and Banana Muffins. Makes: 8


300g plain flour
2 tsp baking powder
75g golden caster sugar
2 bananas
juice of 1 lemon
75g KTC Coconut Oil
100ml milk
1 egg, beaten
50g blueberries chopped
50g raspberries chopped
¼ tsp cinnamon
¼ tsp ginger
1 drop of vanilla extract
walnuts for decorating


  1. Preheat the oven to 175ºC/325ºF/Gas mark 3
  2. Place the flour, baking powder, sugar cinnamon and ginger in a bowl and mix well.
  3. Mash the banana with the lemon juice.
  4. Mix together the coconut oil, milk, vanilla extract and beaten egg.
  5. Pour the coconut oil mixture into the flour and mix together.
  6. Then delicately stir in the banana, raspberries and blueberries – do not over mix.
  7. Spoon into paper cases in a muffin tin and bake in the oven for 25 minutes.
  8. Gently crush the walnuts and scatter over the top of the muffins for decoration and texture.