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Coconut Raspberry Muffins

My family have said my coconut raspberry muffins are so good and I must say I think they taste great too! One isn’t enough, not even two! Add a dollop of cream, yoghurt on the side or just a touch of butter. You can use one type of flour like 'Plain', 'Tipo 00', a rustic 'Wholemeal or Tipo 1' or even mix 50:50 ratio of plain and wholemeal. I also used extra virgin olive oil and cinnamon and the flavours worked perfectly together. Tempted?? Let's Bake!

Makes 10 large or 12 medium size muffins


2 ½ cups plain flour (or 50:50 with wholemeal flour)

2 tsp baking powder

2 tsp ground cinnamon

1 cup raw sugar

⅔ cup shredded coconut, plus extra for topping

2 cups frozen or fresh raspberry or mixed berries

1 cup milk

1⁄2 cup extra virgin olive oil

2 eggs, at room temperature

1 tsp Vanilla Extract


  1. Preheat oven 180°C fan-forced. Line a 12 cup muffin tray with baking paper as moulded cups.

  2. Sift together flour/s, baking powder and cinnamon into a large mixing bowl. Stir through the raw sugar and shredded coconut. Gently stir through the berries.

  3. Make a well in the centre and add the milk, oil, eggs and vanilla. Use a small whisk or fork whisk wet ingredients until all combine. Using a spatula, incorporate the flour mixture with the wet mixture. Don’t over mix it, try and keep berries intact if you can! It’s ok if it’s a little lumpy.

  4. Using an ice-cream scoop, place mixture into each paper case, dividing evenly.

  5. Bake for 25-30min or until the muffins are golden and testing skewer is clean.

  6. Cool for few minutes in the tray, then place onto a wire rack.

  7. Serve warm or at room temperature with a dollop if cream or yoghurt. On their own is so delicious!


  • If using frozen berries, no need to thaw before using them.

  • These muffins freeze really well, wrap them individually. Great for work or school snacks.

  • Muffins will keep for approx 2-3 days in an airtight container.


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