Raspberry Coconut Muffins

Prep Time 10 min Cook Time 30 min Serves 5 large muffins     adjust servings


  • 2 cups oat flour
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup maple syrup
  • 1/2 cup applesauce
  • 1/4 cup almond milk
  • 1 tsp baking powder
  • 1 tsp ground vanilla bean
  • 1/2 cup raspberries (I used frozen)
  • 2 flax eggs
  • 2 T coconut oil melted


  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl. 
  3. Mix all wet ingredients in another. 
  4. Add wet to dry and fold in the raspberries.
  5. Spoon batter into a greased or lined muffin pan. I used jumbo muffins for this and I only got 5 muffins, but if you are using standard sized muffin tins, you will most likely get about 10-12.
  6. I baked my jumbo muffins for about 30 minutes. If you are using standard muffin tins, you will probably bake them around 15 minutes or so.
  7. Let cool before removing from pan.


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