Vickys Coconut & Raspberry Muffins, GF DF EF SF NF

Vickys Coconut & Raspberry Muffins, GF DF EF SF NF

I love these muffins. They’re great for breakfast on the go – really fresh & fruity and not at all heavy


8 servings

  1. 200 grams plain / gluten-free flour

  2. 50 grams desiccated (finely shredded) coconut plus extra for topping

  3. 2 tsp baking powder

  4. 1/4 tsp xanthan gum if using a gf flour blend

  5. 150 grams granulated or caster sugar

  6. 150 ml full fat coconut milk

  7. 100 ml pure olive oil

  8. 150 grams raspberries – half halved and half chopped

  9. 1 tsp vanilla extract

  10. icing sugar / powdered sugar for garnish if desired


  1. Preheat the oven to gas 6 / 200C / 400°F and line a muffin tin with 8 cases / liners

  2. Whisk together the flour, baking powder, desiccated coconut and xanthan gum if using gluten-free flour

  3. In a separate bowl combine the sugar, coconut milk, oil & vanilla

  4. 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

  5. Divide between the 8 muffin cases, sprinkle with a little extra coconut and bake for 25 minutes or until golden and risen

  6. Cool on a wire rack and generously dust with icing sugar just before serving if you fancy!

  7. You can use other soft fruits in this recipe such as strawberries, pineapple, mango, peach etc

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