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Raspberry & Coconut Muffin

These gluten-free muffins are made with almond meal. They are so moist and mouthwatering good - a definite treat for young and old!

Raspberry & Coconut Muffin

Preparation: 10 minutes

Baking: 25 minutes

Makes 12 muffins


  • 2 cups almond meal

  • 1/2 cup of unsweetened desiccated coconut

  • 1 teaspoon baking powder

  • 1/2 cup of coconut sugar

  • 4 eggs

  • 1 teaspoon of vanilla bean paste

  • 1/2 cup of extra virgin coconut oil (melted) or olive oil

  • 1/2 cup of fresh or frozen raspberries (use as many as you prefer)


  • Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius)

  • Line a 12 cup muffin tray with muffin cases

  • In a large bowl mix together the almond meal, coconut sugar, desiccated coconut & baking powder

  • In a separate bowl, whisk together the eggs, coconut oil & vanilla bean paste

  • Pour the egg mixture into the bowl of almond mixture and stir until well combined

  • Pour the mixture into the muffin cases and dot with raspberries, pushing them down into the mix slightly

  • Bake for approximately 25 minutes or until golden on top

Nutrition (per muffin):

Calories 263; Fat 21 g; Sat. Fat 9.7 g; Carbs 12 g; Sugar 8 g; Fiber 2.7 g; Protein 7 g

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