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
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.
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.