Vickys Coconut & Raspberry Muffins, GF DF EF SF NF

Vickys Coconut & Raspberry Muffins, GF DF EF SF NF

Source : Preheat The Oven To Gas 6 / 200c / 400 F And Line A Muffin Tin With 8 Cases / Linerswhisk Together The Flour Baking Powder Desiccated Coconut And Xan...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : March 14, 2026

Step:

  1. Preheat the oven to gas 6 / 200C / 400°F and line a muffin tin with 8 cases / liners

    Vickys Coconut & Raspberry Muffins, GF DF EF SF NF recipe step 1 photo

  2. Whisk together the flour, baking powder, desiccated coconut and xanthan gum if using gluten-free flour

    Vickys Coconut & Raspberry Muffins, GF DF EF SF NF recipe step 2 photo

  3. In a separate bowl combine the sugar, coconut milk, oil & vanilla

    Vickys Coconut & Raspberry Muffins, GF DF EF SF NF recipe step 3 photo

  4. Stir the wet mix into the flour until you have a smooth batter, then fold in the raspberries letting them break apart a little. You may need an extra tbsp or 2 milk if using gluten-free flour

    Vickys Coconut & Raspberry Muffins, GF DF EF SF NF recipe step 4 photo

  5. Divide between the 8 muffin cases, sprinkle with a little extra coconut and bake for 25 minutes or until golden and risen

  6. Cool on a wire rack and generously dust with icing sugar just before serving if you fancy!

  7. You can use other soft fruits in this recipe such as strawberries, pineapple, mango, peach etc

Ingredients

  1. 200 grams plain / gluten-free flour
  2. 50 grams desiccated (finely shredded) coconut plus extra for topping
  3. 2 tsp baking powder
  4. 1/4 tsp xanthan gum if using a gf flour blend
  5. 150 grams granulated or caster sugar
  6. 150 ml full fat coconut milk
  7. 100 ml pure olive oil
  8. 150 grams raspberries - half halved and half chopped
  9. 1 tsp vanilla extract
  10. icing sugar / powdered sugar for garnish if desired

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