Raspberry and Coconut Muffins
Relish the divine fusion of tart raspberries and sweet coconut in our Raspberry Coconut Muffins. Moist and flavorful, these treats are perfect for breakfast or a delightful snack.
Servings: 10 muffins
Calories: 263kcal
Ingredients
- 1 1/4 cups all-purpose flour
- 2/3 cup whole wheat flour
- 1 tbsp. baking powder
- 1 1/8 cups granulated sugar
- 1 tsp. salt
- 150 ml. milk
- 3 eggs
- 1/3 cup coconut oil melted
- 1/2 cup raspberries fresh
- oats for topping
Instructions
- Preheat the oven to 392⁰F (200⁰C) and line a deep muffin tray with paper liners.
- In one bowl, combine all of the dry ingredients and mix so evenly distributed.
- Melt the coconut oil by microwaving for 30 seconds. Leave to cool for 2 minutes then add the eggs and milk and whisk to combine thoroughly. Add the raspberries and stir in.
- Add the dry ingredients into the wet bowl and use a fork to combine in a folding motion. Do not over combine, the mixture should still be lumpy and look under mixed. Dry streaks of flour and lumps are good! Seriously, it looks wrong but it’s so right!
- Use an ice cream scoop (or any spoon) to fill the muffin cups until they are full and sprinkle oats on the top. Bake at 392⁰F (200⁰C) for 5 minutes, then reduce the heat of the oven to 356⁰F (180⁰C) and bake for 13 minutes or until a skewer comes out clean. Leave to cool on a wire rack.
Nutrition
Calories: 263kcal | Carbohydrates: 42g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 373mg | Potassium: 96mg | Fiber: 2g | Sugar: 24g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 1mg