Coconut Flour Muffins with Raspberries (Gluten-Free)

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The last time I made a video dates back to about a year ago when I auditioned for the Oprah Network. It was just me, my camcorder and my many technical mishaps in the kitchen.

John was working that day so I had to video type myself, pause frequently, delete and record again, delete and record again. The three minute-video took me over 6 hours to produce. It was hard labor.

I have finally started recovering from all the work involved and am thinking about making another video soon. Hopefully this summer.

This time, I will do it when John is home so I wouldn’t have to run back and forth like a rabbit in a cage between the camera and the cutting board.

It was a year ago also that I raved about how much I love coconut flour. Ever since I made coconut flour pineapple upside-down cake (a light version that’s not caramelized), I have been an addict, making the same recipe over and over, which if you’ve been reading this blog, you’d know doesn’t happen often.

I have adapted that recipe slightly to make it suitable for muffins. I studded the muffins with raspberries and they were simply perfect. Moist to perfection and sweetly smelling of coconut.

Coconut Flour Muffins with Raspberries Recipe

Yields 9 muffins


  • 4 eggs
  • 6 tablespoons coconut oil or unsalted butter, softened
  • 1/4 cup plus 2 tablespoons cow milk or coconut milk
  • ½ teaspoon vanilla extract
  • 2/3 cup brown sugar
  • ¾ cup coconut flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 6 ounces fresh raspberries


Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper or silicone cups.

Step 2: Using an electric mixer, mix the eggs, butter, milk, vanilla, and sugar until well combined. Add the coconut flour, salt and baking powder and mix again.

Step 3: Divide the batter among the cups. Top each muffin with 2-4 raspberries, pressing them in lightly. Bake until set, 18-20 minutes.

Let cool and enjoy with a cup of coffee.

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