I love these muffins. They’re great for breakfast on the go – really fresh & fruity and not at all heavy
Ingredients
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200 grams plain / gluten-free flour
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50 grams desiccated (finely shredded) coconut plus extra for topping
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2 tsp baking powder
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1/4 tsp xanthan gum if using a gf flour blend
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150 grams granulated or caster sugar
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150 ml full fat coconut milk
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100 ml pure olive oil
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150 grams raspberries – half halved and half chopped
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1 tsp vanilla extract
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icing sugar / powdered sugar for garnish if desired
Steps
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Preheat the oven to gas 6 / 200C / 400°F and line a muffin tin with 8 cases / liners
![Vickys Coconut & Raspberry Muffins, GF DF EF SF NF recipe step 1 photo]()
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Whisk together the flour, baking powder, desiccated coconut and xanthan gum if using gluten-free flour
![Vickys Coconut & Raspberry Muffins, GF DF EF SF NF recipe step 2 photo]()
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In a separate bowl combine the sugar, coconut milk, oil & vanilla
![Vickys Coconut & Raspberry Muffins, GF DF EF SF NF recipe step 3 photo]()
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Stir the wet mix into the flour until you have a smooth batter, then fold in the raspberries letting them break apart a little. You may need an extra tbsp or 2 milk if using gluten-free flour
![Vickys Coconut & Raspberry Muffins, GF DF EF SF NF recipe step 4 photo]()
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Divide between the 8 muffin cases, sprinkle with a little extra coconut and bake for 25 minutes or until golden and risen
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Cool on a wire rack and generously dust with icing sugar just before serving if you fancy!
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You can use other soft fruits in this recipe such as strawberries, pineapple, mango, peach etc
