Raspberry and coconut muffins
Makes: 12
Prep time: 10 minsTotal time: 
Recipe photograph by Faith Mason
Raspberry and coconut muffins
Makes: 12
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
170Kcal
Fat
11gr
Saturates
8gr
Carbs
9gr
Sugars
8gr
Fibre
4gr
Protein
6gr
Salt
0.4gr
Pippa Kendrick
Pippa is author of The Intolerant Gourmet and Free-From Food for Family and Friends. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.
Pippa Kendrick
Pippa is author of The Intolerant Gourmet and Free-From Food for Family and Friends. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.
Ingredients
- 6 large eggs
- 4 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 125ml maple or agave syrup
- 125ml apple juice
- 75g coconut flour (we used Sukrin from the baking aisle)
- 1 tsp bicarbonate of soda
- 150g fresh raspberries
- 3 tbsp desiccated coconut
Step by step
Get ahead
The cooked muffins keep in the fridge for 2 days.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tin with paper cases, or use a silicone muffin mould.
- Crack the eggs into a large mixing bowl and whisk lightly. Pour over the coconut oil, vanilla extract, maple syrup and apple juice and whisk again. Add the coconut flour and bicarbonate of soda and whisk until smooth and thickened – the coconut flour will absorb the liquid and turn the mixture into a paste. Keep 12 raspberries aside, then gently fold the rest into the cake batter.
- Divide the mixture evenly between the muffin cases, press a raspberry into the top of each one and sprinkle over the desiccated coconut. Bake for 25-28 minutes or until they are golden and feel firm to the touch. Allow to cool completely before serving and store in the fridge.
Chef quote
Sweet, bursting with tangy raspberries and with a delicious hint of vanilla and coconut, these muffins are very quick and easy to make.
