These raspberry coconut muffins are great any time of day but are perfect for breakfast. Whether you are relaxing with a cup of tea or running out the door, they are a tasty and healthy option in the morning.
I developed this recipe for my kids so I could allow them to have treats without it being unhealthy. They are made with wholemeal flour and coconut oil which are better alternatives to butter and white flour. They are also bursting with fresh fruit and full of gorgeous coconut.
It was a complete accident that I used the coconut flour in this recipe. My husband was advised to avoid wheat and so we stocked up on alternative flours with great intentions of baking allsorts. Fast-forward 6 months and we still have coconut flour in the press waiting to be used. I am so delighted I used it in this recipe. The texture is very light which was a good contrast with the wholemeal flour and it really enhanced the coconut flavours in the muffin.
- 12 hole muffin tin
- Measuring Jug
- 150g (1 cup) coconut flour
- 175g (1 cup) wholemeal flour
- 40g (1/4 cup) desiccated coconut
- 2 tsp baking powder
- 50g brown sugar
- 200ml (3/4 cup) coconut milk
- 2 eggs
- 40g coconut oil (melted)
- 150g fresh raspberries
Preheat the oven to 200°C
In a bowl, mix together all of the dry ingredients.
Measure 200ml of coconut milk in a measuring jug and whisk in the eggs and melted coconut oil.
Add the wet ingredients to the dry ingredients and mix together until well combined.
Spoon half of the mixture into the muffin pan and top with half of the raspberries. Repeat until all of the mixture and raspberries are used.
Bake for 26 to 30 mins.
Cool on a wire rack.
This recipe for raspberry coconut muffins will make 12.