Raspberry Muffins with Coconut Streusel

For the muffins:

180 g (1 1/2 cups) all-purpose flour

50 g (1/2 cup) coconut

90 g (1/2 cup) sugar - or more or less to taste

10 ml (2 tsp.) baking powder

1 ml (1/4 tsp.) salt

150 g (10 oz) raspberries - or other fruit of your choice

2 ripe bananas mashed

125 ml (1/2 cup) vegetable oil

2 eggs

45 ml (3 tbsp.) milk

10 ml (2 tbsp.) of pure vanilla extract

For the streusel:

90 g (3/4 cup) flour

100 g (3/4 cup) packed brown sugar

50 g (3/4 cup) coconut

125 ml (1/2 cup) melted butter

In a large bowl, combine all ingredients.

Place on top of muffins.

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Preheat oven to 350°F (180°C).

Line a 12-cup muffin pan with paper liners.

In a large bowl, combine flour, coconut, sugar, baking powder, salt and raqspberry.

In another bowl, mash bananas.

Add vegetable oil, eggs, milk and vanilla extract.

Make a well in the center in your dry ingredients, and add bananas mixture.

Stir until just combined.

Pour the batter among muffin cups.

Place the streusel on top of the muffins.

Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes, rotating pan halfway through.

Servings: 12

Bon Appétit!