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Gluten Free Raspberry and Coconut Muffins

Makes 6 muffins

Coconut and raspberries combine to make these delicious dairy free and gluten free muffins.

4 Reviews / Write a review

Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 75g oil
  • 1 egg
  • 4 tbsp coconut milk
  • 150g FREEE Self Raising Flour
  • 100g caster sugar
  • 50g desiccated coconut
  • 125g raspberries
  • paper muffin cases
  1. Stand the muffin cases in the holes of a muffin or tart tray and pre-heat the oven.
  2. Put the oil, egg and coconut milk into a jug and beat together well.
  3. Sieve the flour into a mixing bowl, add the sugar and coconut and stir to combine.
  4. Pour on the prepared egg mixture and mix well.
  5. Divide mixture between the prepared muffin cases.
  6. Press a few raspberries into the top of each muffin.
  7. Bake for 40 minutes.

Equipment

6 or 12 hole cake or muffin tray.

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

40 minutes
These Gluten Free Raspberry and Coconut Muffins are easy to make and taste absolutely wonderful. I used frozen raspberries instead of fresh and they worked well. I'm going to try some of the recipe variations recommended by other reviewers on this page next too.
By Karen
28 Mar 2020
Totally delicious
By Marie
13 Mar 2020
My first foray into GF baking. Very easy to make - were so popular had to make a second batch. Didn't take quite as long to bake as recipe said. Sure can be adapted for other flavours e.g. lemon zest & blueberry.
By Janice Shreeve
26 Oct 2019
These are so easy to make and taste so yummy. I had them as a mini dessert with custard for a treat. I have also made them with pineapple. They came out well too.
By Mary
19 Oct 2018

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Gluten Free Self Raising White Flour 1kg

£2.20

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Ingredients

Change Quantities:
  • 75g oil
  • 1 egg
  • 4 tbsp coconut milk
  • 150g FREEE Self Raising Flour
  • 100g caster sugar
  • 50g desiccated coconut
  • 125g raspberries
  • paper muffin cases

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