Raspberry Coconut Flour Muffins

Raspberry Coconut Flour Muffins

Tender, slightly dense muffins studded with fresh raspberries and made entirely with coconut flour.

Total 40 min Makes 12 muffins Calories 155/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Eggs, Dairy, Tree nuts

These muffins rely on coconut flour's absorbent texture, balanced with extra eggs and a touch of coconut oil for moisture. Fresh raspberries add bursts of tartness against the lightly sweet, coconut-scented crumb. They work well for a gluten-free breakfast or snack alongside coffee or tea.

Ingredients

  • 3/4 cup coconut flour, sifted
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 eggs, room temperature
  • 1/2 cup coconut oil, melted
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 cup fresh raspberries

Method

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

  2. In a medium bowl, whisk together the sifted coconut flour, baking soda, and salt, breaking up any lumps.

  3. In a large bowl, whisk the eggs until smooth, then whisk in the melted coconut oil, honey, vanilla extract, and milk until fully combined.

  4. Add the dry ingredients to the wet ingredients and whisk until a smooth, thick batter forms with no lumps remaining.

  5. Let the batter rest for 5 minutes so the coconut flour can absorb the liquid and thicken slightly.

  6. Gently fold in the raspberries, taking care not to crush them.

  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  8. Bake until the tops are golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes.

  9. Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

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    Raspberry Coconut Flour Muffins

    These muffins rely on coconut flour's absorbent texture, balanced with extra eggs and a touch of coconut oil for moisture. Fresh raspberries add bursts of tartness against the lightly sweet, coconut-scented crumb. They work well for a gluten-free breakfast or snack alongside coffee or tea.

    40 min 12 muffins 155 cal

    Ingredients

    • 3/4 cup coconut flour, sifted
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 6 eggs, room temperature
    • 1/2 cup coconut oil, melted
    • 1/2 cup honey
    • 1 teaspoon vanilla extract
    • 1/4 cup milk
    • 1 cup fresh raspberries

    Method

    1. 1

      Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

    2. 2

      In a medium bowl, whisk together the sifted coconut flour, baking soda, and salt, breaking up any lumps.

    3. 3

      In a large bowl, whisk the eggs until smooth, then whisk in the melted coconut oil, honey, vanilla extract, and milk until fully combined.

    4. 4

      Add the dry ingredients to the wet ingredients and whisk until a smooth, thick batter forms with no lumps remaining.

    5. 5

      Let the batter rest for 5 minutes so the coconut flour can absorb the liquid and thicken slightly.

    6. 6

      Gently fold in the raspberries, taking care not to crush them.

    7. 7

      Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

    8. 8

      Bake until the tops are golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes.

    9. 9

      Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.