Raspberry-Coconut Muffins

vegan raspberry coconut muffin bite from the side

These sweet little vegan raspberry-coconut muffins have been a go-to in my kitchen for years now. They’re simple, delicious and look pretty cute too. So cute in fact, sometimes I have one for breakfast, even though they’re most definitely a dessert kinda muffin.

Personally, I love the combination of raspberry and coconut. These two ingredients go really well together, especially in desserts.

The batter for these muffins is made in 1 bowl and within 30 minutes. You don’t even need an electric mixer – that’s how easily they’re made! However, make sure your plant-based milk is at room temperature when mixed with the coconut oil. Otherwise the oil will solidify and form little clumps. The muffins will still taste really nice that way, but won’t be as moist as they could be.

If you’re looking for more delicious and easy desserts, make sure to check out these recipes:

And if you’re in the mood for savoury muffins – try my Zucchini and Polenta Breakfast Muffins.

I hope you enjoy making these raspberry-coconut muffins. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!


vegan raspberry coconut muffin bite from the side

Raspberry – Coconut Muffins

Simple and delicious muffins, made in no time and with only a handful of ingredients
5 from 8 votes

(Click on the stars to vote!)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine vegan
Servings 12 muffins


  • 80 g coconut oil melted
  • 300 g oat milk room temperature
  • 1 tsp vanilla bean paste
  • 200 g caster sugar
  • 300 g flour
  • 2 tsp baking powder
  • 100 g shredded coconut
  • 150 g frozen raspberries
  • Icing sugar for decoration (optional)


  • Preheat the oven to 160°C and line a muffin tray with paper cups.
  • Into a bowl, combine the melted coconut oil, oat milk (at room temperature) and vanilla bean paste. Whisk together until well combined.
  • Add the sugar, flour and baking powder in to the bowl and mix until a smooth batter forms.
  • Now add the shredded coconut and frozen raspberries and carefully fold them into the batter.
  • One by one, fill up the muffin cups until about 3/4 full
  • Bake the muffins at 160°C for 18-20 minutes. Once baked, let the cool down.
  • Once cooled, sprinkle some icing sugar on top and enjoy!
Keyword coconut, muffin, raspberry
Nutrition Facts
Raspberry – Coconut Muffins
Amount Per Serving (95 g)
Calories 286 Calories from Fat 114
% Daily Value*
Fat 12.7g20%
Saturated Fat 10.4g65%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.8g
Cholesterol 0mg0%
Sodium 94.3mg4%
Potassium 127mg4%
Carbohydrates 40g13%
Fiber 2.9g12%
Sugar 18.3g20%
Protein 4.1g8%
Vitamin A 61IU1%
Vitamin C 2.4mg3%
Calcium 85mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore


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