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Coconut and raspberry muffins recipe

Coconut and raspberry muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Fairy cakes

I've been diagnosed as allergic to dairy and muffins on a Sunday morning for breakfast was just too good to give up!! You can replace the rasberries with other fruits - blueberries, strawberries, apple, rhubarb, dried fruits, bananas - even chocolate chips.

County Limerick, Ireland

230 people made this

IngredientsServes: 8

  • 200g plain flour, sieved
  • 2 teaspoons baking powder
  • 150g caster sugar
  • 1/2 teaspoon salt
  • 25g dessicated coconut, plus extra to sprinkle
  • 100ml sunflower oil
  • 1 egg
  • 150ml coconut milk
  • 150g raspberries, fresh or frozen
  • icing sugar to dredge before serving

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

  1. Preheat the oven to 200 C / Gas 6. Line your muffin tin with paper cases or grease well.
  2. Combine your dry ingredients: flour, baking powder, sugar, salt and dessicated coconut in a mixing bowl.
  3. In a separate bowl or jug combine your wet ingredients: oil, egg and coconut milk.
  4. Make a well in the center of your dry ingredients and gradually combine together with your wet ingredients.
  5. When smooth fold in raspberries. Spoon into the prepared tin. Sprinkle with dessicated coconut.
  6. Bake for 20 to 25 minutes. Dredge with icing sugar before serving.

How to ice cupcakes

Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

Recently viewed

Reviews & ratingsAverage global rating:(19)

Reviews in English (19)

I would add an ounce more coconut & the same of sugar. Frozen fruit is cheaper to use in the long run .. defrost first to drain any excess juice.-15 Apr 2011

This is so easy to make I would recommend it to anybody. The muffins were so delicious, we ate them about 5 mins after they came out of the oven and they were melt in the mouth.I am so pleased to find such a scrummy dairy-free recipe-14 Feb 2012

so easy to make and if I can make them anyone can, I used a bit more coconut (personal preference) and folded in frozen raspberries, they were lovely and moist and very tasty.-03 May 2011

Raspberry Coconut Muffins

A homemade American-style continental breakfast beckons everyone to the kitchen and starts the day off on a cheery note.

These easy muffins have flavorful batters and crunchy toppings. They can be frozen and reheated whenever you’re ready to serve them (warm, of course).

Add a fruit smoothie and hot coffee and you have your breakfast. For brunch, you could add scrambled eggs, bacon and a bowl of cut-up fruit.

Combine flour, sugar, baking soda, salt, zest and currants in bowl.

Whisk together buttermilk, oil and egg in small bowl. Add to dry ingredients. Stir just until combined. Let batter rest 15 minutes. Divide among 12 paper-lined muffin cups.

Place 1/2 teaspoon preserves in center of each muffin. Use spoon to push down into centers. Spread scant 1 teaspoon preserves over each muffin. Sprinkle with coconut, dividing evenly.

Bake at 375 degrees until toothpick inserted in center comes out clean, about 20 minutes. Cool on rack 15 minutes before serving. (Can be made ahead and kept at room temperature two days or frozen up to one month in airtight plastic bag. Let come to room temperature before reheating. Reheat in 300-degree oven 10 to 12 minutes or in microwave until just warm.)

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I have found that chopping up the raspberries allows you to get more raspberry flavor in every single bite, vs. just a plain muffin bite here, and a raspberry bite there. Chopping it ensures you have tons of that fresh fruit flavor in every single delicious bite.

The best way to store your raspberry keto muffins is to place them in an airtight container and then place a paper towel over the top of them and close the lid. By doing this, you will allow the paper towel to absorb extra moisture that is released in the muffins. This will help your muffins stay fresh without becoming soggy.

Coconut Raspberry Oatmeal Muffins

A delicious, moist oatmeal muffin loaded with raspberries and shredded coconut. Made with whole wheat flour and pure maple syrup. A hearty and healthy muffin my kids love for breakfast or a snack.


  • ¾ cups Rolled Oats
  • 1-⅓ cup Boiling Water
  • 1 cup Pure Maple Syrup
  • ¾ cups Canola Oil
  • ½ cups Coconut Milk (or Other Non-dairy Milk)
  • 1 teaspoon Vanilla
  • 2 cups Fresh Or Frozen Raspberries
  • 2 cups Whole Wheat Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Sea Salt
  • ½ cups Shredded Unsweetened Coconut


Place the rolled oats in a medium sized mixing bowl and add the boiling water. In a medium sized bowl, soak the oats for 10 minutes, until the water is absorbed.

Preheat the oven to 350°F and lightly grease or line two 12-count muffin pans with baking cups.

Add the maple syrup, oil, coconut milk, vanilla and raspberries into the oat mixture. Set aside.

In a separate large mixing bowl combine the flour, baking powder, baking soda, sea salt and shredded coconut. Make a well in the center of the flour mixture and add the wet ingredients. Lightly mix the batter until just combined (you do not want to over mix the batter).

Spoon the muffin batter into the prepared muffin pans, filling each cavity 3/4 of the way full. Bake for 18-20 minutes. Muffins are ready when a toothpick inserted comes out clean.

If you are looking for a great keto breakfast muffin this is the one for you. A super yummy muffin filled with fresh raspberries. This is a family favorite low carb recipe that I make pretty often.

Step 1

Prepare pan with a generous amount of butter. This recipe makes six "regular"-sized muffins.

Whisk or beat the eggs until whites and yolks are well-mixed. Stream in the butter while continuing to whisk. Add salt and vanilla and mix until combined. If using liquid sweetener (preferred, as it is zero carb), add at this point.

Mix the remaining dry ingredients, coconut flour, baking soda, and sweetener if using powder.

Mix the dry and wet ingredients together. Now you will whisk in water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the berries, but not be too thick. I usually end up using about 4 Tablespoons of water.

Gently mix in the berries and divide among 6 muffin cups. Bake for about 15 to 18 minutes, or until just turning golden on top.

I made him a dozen pumpkin cupcakes. That night he texted and asked what my flavors were as he wanted to order three more dozen. I was surprised and told my husband, I think we just started a keto home bakery! I&rsquove been selling out early every week so far and I don&rsquot even have anything published yet!

The bakery has only been in process three weeks and this week I sold 48 of my lala cakes. The cakes are 4 inches across and one inch high and make the perfect keto friendly dessert at 2 servings per cake.

I have no idea why I told him my flavors included raspberry (I had no recipe). This was not the cupcake recipe, but ended up being a great keto raspberry muffins.

Step by Step How to Make It

  1. Add all the ingredients, except the raspberries (and white chocolate if using) to a bowl or food processor.
  2. Stir until just combined or pulse until mixed together.

(I used the Magimix to make this batch of keto muffins and I used the Cook Expert Function and pulsed for about 6-8 seconds to combine. As you can see, I used the large food processor bowl to do this).

3. Spoon into a muffin tray. I used the USA Pans Crown Top Muffin Pan.

5. If you are going to frost them&hellip heat the Raspberry Jam and simmer until thick and sticky.

6. Place all the keto buttercream ingredients, except the white chocolate and jam, into a mixer or food processor and mix until smooth and creamy.

7. Fold the melted white chocolate through the mixture. Fold the jam through half of the buttercream. Spoon the raspberry butter cream into half of the piping bag and then add the remaining white chocolate buttercream. Pipe the frosting and decorate.


Preheat oven to 200C/180C fan forced. Line a 12 hole (1/3 cup) muffin tray with paper cases.

Melt butter in TMX 50 degrees, 3 minutes, speed 3.

Add flour, sugar, coconut, egg and milk to bowl. Mix for 20 seconds on speed 4.

Add raspberries and fold through with spatula.

Spoon mixture into prepared tin. Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Stand in tray for 5 minutes. Lift to a wire rack to cool slightly. Serve dusted with icing sugar.

Accessories you need

Spatula TM31

Recipe converted and adapted from recipes + May 2011.

Original recipe made 24 mini muffins cooked for 12-15 minutes.

Texture was light and fluffy like a cupcake which is surprisng for a muffin recipe.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Making Sourdough Muffins With Raspberry, Orange & Coconut

The process of making these sourdough muffins could not be easier! You just need two mixing bowls, a set of scales and of course a muffin tin.

You simply mix the dry ingredients together in one bowl, with the wet ingredients combined in another, ensuring that the egg is well beaten.

Then add the two together and gently combine (you don’t want to over mix or you’ll get tough muffins).

Once everything is mixed, divide the mixture evenly into a 12 hole muffin tin and add the toppings.

Then it’s as simple as baking them and voila! Sourdough raspberry muffins! YUM!


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