Coconut and Raspberry Muffins

    40 minutes

    These are a wonderful dairy-free muffins (they use coconut milk) that the whole family can enjoy. You can replace the raspberries with other fruits; blueberries, strawberries, apple, rhubarb, bananas or even chocolate chips.

    49 people made this

    Serves: 8 

    • 1 1/2 cups (180g) plain flour, sifted
    • 2 teaspoons baking powder
    • 150g sugar
    • 1/2 teaspoon salt
    • 25g desiccated coconut and extra to sprinkle
    • 100ml sunflower oil
    • 1 egg
    • 150ml coconut milk
    • 150g raspberries, fresh or frozen
    • 30g icing sugar, to decorate

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat your oven to 200 degrees C. Line a muffin tin with patty cups or grease well.
    2. Combine the flour, baking powder, sugar, salt and desiccated coconut in a mixing bowl.
    3. In a separate bowl combine the oil, egg, coconut milk.
    4. Make a well in the centre of your dry ingredients and gradually combine together with your wet ingredients. When smooth fold in the raspberries.
    5. Spoon into prepared tin and sprinkle with desiccated coconut.
    6. Bake for 20-25 minutes. Sprinkle with icing sugar before serving.

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    Reviews in English (19)


    Made this for morning tea for a group of men who enjoyed them light and fluffy, used frozen raspberries and coconut cream as that's what I had on hand.  -  16 Jun 2017


    my mum made these for us for school and they are alright. id much rather eat them warm than cold! other than that they are good as!!!  -  29 Mar 2017


    Lovely muffins! Easy to make... we used what we had on hand - so it was blueberry and choc chip coconut muffins!! LOL!! It was a little bit dry, so next time I'll add more coconut milk or maybe try it with coconut cream and see if we get a stronger coconut flavour.  -  28 Jan 2014