4.0 from 15 votes
Raspberry Coconut Muffins
These Raspberry Coconut Muffins are so easy to make! They are so moist, bursting with coconut flavor, and full of juicy raspberries.
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 12
Calories: 248 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 1/2 cups canned coconut milk
- 1 1/2 cups shredded coconut
- 1 large egg
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 2 cups raspberries fresh or frozen
Instructions
- In a large mixing bowl combine coconut milk and shredded coconut. Let sit for about 15 minutes. 1 1/2 cups canned coconut milk, 1 1/2 cups shredded coconut
- Preheat oven to 350°F and line a 12-count muffin tin with cupcake liners.
- Add egg, sugar, and vanilla extract to the coconut mixture and stir with a spatula until combined. 1 large egg, 3/4 cup granulated sugar, 1 teaspoon vanilla extract
- Combine flour, baking powder, and salt and sift into coconut mixture. 1 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoons salt
- Gently fold in fresh raspberries. Don't stir too long, the raspberries will bleed into the batter. 2 cups raspberries
- Divide mixture between muffin cups and bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. Let the muffins cool in the pan for about 10 minutes then transfer to a wire rack to cool completely.
Cup of Yum
Notes
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
- Try coconut sugar in place of plain granulated sugar.
- There is no baking soda in this recipe because sometimes the baking soda reacts with the raspberries and gives the muffins a greenish hue.
- These raspberry muffins should work with gluten-free all-purpose flour.
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
16mg
(5%)
Sodium
138mg
(6%)
Potassium
254mg
(7%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Vitamin A
29IU
(1%)
Vitamin C
6mg
(7%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 248
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 138mg | 6% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.