Raspberry Coconut Muffins

I haven’t come up with any new recipes for muffins lately, so I thought I would do one.  I came up with these Raspberry Coconut Muffins and they were pretty good.  I used to not really like coconut, but I love it now.  I think it must be an acquired taste.  Or maybe it was my Coconut Cream Larabars that got me hooked!

Raspberry Coconut Muffins from mywholefoodlife.com

My daughter loved these.  You can see her happily taste testing one here.


I made these with more of the white whole wheat flour.  I am really liking it although I still would like to use spelt as well.

Raspberry Coconut Muffins

Raspberry Coconut Muffins

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



  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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41 thoughts to “Raspberry Coconut Muffins”

  1. I don't have oat flour, so I was wondering: is there some combination of rolled oats and whole wheat flour that could be substituted?
  2. Made these this morning for breakfast. They turned out great and everyone loved them. Thanks for a great recipe!
  3. These look awesome!! Now i really have a reason to buy fresh raspberries :). Also you have a typo. You said "mix all wet except strawberries." :)
  4. I love your recipes. We are having the cookie dough ice cream after dinner tonight:-) It is the first ice cream I have had in years. Thank you! Everything I have made has been fantastic. I want to try these but am gluten free. Will any flour work to substitute for the wheat flour?
      1. Thanks for the extra egg suggestion on using Glut free stuff. Everything I make that is Glutten free is always tough. I'll try that. I only use egg whites though. Is that okay?
  5. Hello! What method do you use to melt the coconut oil time and again? Microwave the jar? I wondered about how the bottom half would fare over time with repeated heatings. Many thanks!
  6. Do you have a recommendation for gluten free/wheat flour? I'm new to the gluten free baking scene. Thanks so much! Look delish!
    1. My personal favorite is gluten free oat flour. I like the sweetness it adds. If you can't do oats, you can try GF all purpose
  7. Just wanted to tell you that I made these this morning and they are DELICIOUS! We all loved them, even the baby, who ate two! I doubled the recipe and baked them in a regular muffin tin. It made 19 muffins and took 20 minutes to bake...thought that information might be helpful to someone else with a hungry family! :) Thank you for such a wonderful recipe!
  8. OMG just made these and all I can say is WOW! I got nine regular sized muffins and had to cook about 20 minutes. Every recipe I've tried of yours so far has been outstanding! Thank you!!!
  9. Just made this. It is good but not something I would make again. I do not know what it is but it is not something I am in love with and I really thought I would be with the raspberry and coconut.
  10. Hello Melissa, I really like this recipe, however, I don't have shredded coconut at home and it's hard to find them in my country. What could I use to substitute shredded coconut? Thanks!

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