Monday, April 22, 2013

Coconut Raspberry Muffins

Feeling in the mood for coconut once again - but really who am I kidding? I'm always in the mood for coconut - I decided to make this muffin recipe for double coconut muffins that I had pinned on my Pinterest a little while back. The great thing about these muffins is that they had no butter, little sugar, and were also half whole wheat flour!

They didn't rise into your typical, crumby, muffin either but were more like a dense coconut biscuit, which I found to be even better. Though I loved the idea of 'double coconut' for taste I decided to mix in some frozen raspberries for some added flavour and colour. Great decision, they tasted amazing.


3/4 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup virgin coconut oil
1 cup plain greek yogurt
1/3 cup sugar
1 egg
1 teaspoon vanilla
3/4 cup sweetened shredded coconut
1 cup frozen raspberries

Preheat the oven to 375 F. Grease a muffin tin with coconut oil. Mix together the flours, baking powder, and salt. Stir in 1/2 cup of the shredded coconut. In a small saucepan, heat the coconut just until it melts then remove from heat. Beat together the coconut oil, yogurt, sugar, egg, and vanilla. Combine the flour and oil mixtures together. The batter will be very thick and heavy, similar to a cookie dough. Fold in the raspberries. Evenly distribute the batter into the muffin cups and sprinkle the tops with the remaining shredded coconut. Bake for 15-20 minutes or until a toothpick comes out clean.

I intended to have these for breakfast for a few days but they were so good I could barely stop myself, or my family, from snacking on them and finishing them within a day and a half! Such a simple, healthier, and delicious muffin recipe, this one is for the books!


  1. Replies
    1. they certainly were! coconut and raspberry are always a winning combo