Coconut Flour Muffins with Raspberries (Gluten-Free)

Coconut Flour Muffins with Raspberries

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

Ingredients:

  • 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

Directions:

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.

Tip: If you run a home baking business and are looking to make these muffins in bulk, I would suggest multiplying the ingredients based on the number of muffins needed.

You can also add some raspberry flavored cream on top. And when you are done, make sure you use only the best cupcake carriers for safe and sound delivery.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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