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Raspberry - Coconut Muffins
Annick
Simple and delicious muffins, made in no time and with only a handful of ingredients
5
from
8
votes
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Dessert
Cuisine
vegan
Servings
12
muffins
Cook Mode
Prevent your screen from going dark
Ingredients
1x
2x
3x
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)
Instructions
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
12.7g
20%
Saturated Fat 10.4g
65%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.8g
Cholesterol
0mg
0%
Sodium
94.3mg
4%
Potassium
127mg
4%
Carbohydrates
40g
13%
Fiber 2.9g
12%
Sugar 18.3g
20%
Protein
4.1g
8%
Vitamin A
61IU
1%
Vitamin C
2.4mg
3%
Calcium
85mg
9%
Iron
0.9mg
5%
* Percent Daily Values are based on a 2000 calorie diet.
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