Quick and Easy Raspberry Muffins

Quick and Easy Raspberry Muffins

Have you got an hour? A handful of ingredients?

Great!

Let’s whip up a term of school snacks! A different one for every day of the week….with a few left over for you of course!

Store them in the freezer and each morning take one straight from freezer to lunchbox.

When the next school holidays roll around set aside another hour, pick another five recipes. Use the same basic ingredients and again you will be set!

Repeat.

Repeat!

That’s a year’s worth of whole food, nut and refined sugar free snacks in less than five hours, with less than 25 basic ingredients.

Plenty of gluten, grain and dairy free options too!

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That’s right.

FREE!

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Of course I hope you love it and that every edition brings new and delicious things into your kitchen. I hope that you hang around for years and years and that we create many wonderful things that you enjoy and share and make again and again and again, but if not, no worries!

Thank you for supporting what I love to do! Be sure to keep me posted on how you are going with the recipes!

With love and gratitude,

Bianca x

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Quick and Easy Raspberry Muffins

  • 1/4 cup honey
  • 1/3 cup full fat coconut cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1 cup raspberries*
  1. Preheat your oven to 180Β°C or 350Β°F. Grease 18 holes of aΒ mini muffin moulds.
  2. Place the honey, coconut cream, vanilla and eggs into your processor and blend until the mixture is well combined. Add the coconut flour and baking powder and mix to combine. Stir through the raspberries.
  3. It is best to work quickly here as the mixture will thicken rapidly.
  4. Spoon the mixture evenly into your prepared holes and bake the muffins for 25 minutes or until golden.
  5. Remove the muffins from the oven and leave to cool in the tray for 15 minutes before gently transferring to a cooling rack.

*frozen is fine.

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Recipe
Quick and Easy Raspberry Muffins
Published
Rating
3 Based on 27 Review(s)
  • Kate

    I look forward to every recipe you share (and story). I love what you create, it is always so perfect for our busy family. Thank you for sharing these with us. This one looks like it will be another regular in our house, can’t wait to try it πŸ™‚

    • Thank you so much! Your message is lovely and I really appreciate it! I hope you enjoy the muffins. x

  • lizzie

    Hi I dont have coconut flour which flour would I use as a substitute pls πŸ™‚

    • I have only made these with coconut flour sorry, if you try out an alternative we would love to hear how you go with it. You might like the date and orange muffins or the apricot and ginger muffins, neither of these contain coconut flour.

  • Julia

    Can I use yogurt verses coconut milk?

    • Certainly worth trying, I think it will be divine! Please let me know.

  • Cat Rivett

    Hello, I made these today with frozen blueberries and home made yogurt instead of coconut milk – huge success with the whole family! First time I have used coconut flour so am very impressed. Thanks for your great recipes πŸ™‚

    • Thank you so much! I am glad they have worked well for you. It is lovely of you to take the time to write. Bianca. x

  • Jess Jo

    I made these today with frozen mixed berries. Amazing that they taste good without normal flour or sugar!

    • Thank you. I really appreciate the feedback and I am glad you have enjoyed them. xx

  • Annabelle

    Hi, I love your recipes and have made many. I’m curious to know, what makes you choose one flour over another? For example, these muffins have coconut flour but others have almond.

    • Thank you. I often use coconut flour if I am wanting the recipe to be nut free and therefore suitable for those with nut allergies and allowed in schools. I also just like to mix things up a little. I hope that helps. I am glad you are enjoying the recipes. Bianca. x

  • Georgina

    Hi Bianca. Just interested to clarify if these would freeze well? I’m assuming so, but just want to double check before I make a double batch πŸ™‚

  • Teagan

    Cooked these this afternoon. Had them in the oven for close to 20 minutes but they turned out very soggy and not at all like the recipe. Any suggestions?

    • I have no idea what has happened. Did you make mini muffins? The 20 minutes specified is for the mini muffins, does that help at all?

  • Tracey

    Yummmmm….. I made these today with frozen blueberries. They took 27 minutes to cook. Did I say how yummy they are. Definitely making these again πŸ™‚

    • Thank you! This made me laugh. I am glad you have enjoyed them. Be sure to let me know how you go with any other recipes that you try. Bianca

      • Tracey

        And they freeze/defrost really well. I didn’t tell hubby that they were ‘healthy’, but he told me they are a winner πŸ™‚

  • This looks great Bianca! Can I put frozen berries into the recipe or do they have to be thawed out or pre-heated before they get mixed in?

    • Frozen works perfectly πŸ™‚ I hope you enjoy them. x

      • Thanks Bianca. I gave it a try and was wondering if I could add some butter or coconut oil to the recipe? If so how much do you suggest? Thanks πŸ™‚

  • These are so delicious, Bianca. For some bizarre reason, the raspberries have made the top of the muffins discolour and look like they are mouldy – so my 4and 6yo wouldn’t eat them, but that just meant there were more for the little one and I πŸ˜‰

    • Really? Hmmm, perhaps push the raspberries into the muffins next time, do you think that would help?

    • Michelle

      My raspberries turned blue also at the top, didn’t bother me but yes maybe hide them inside the muffin a bit more might help.

  • demi

    could i make these without a blender or food processor? ie, with a wooden spoon?

    • Yes. I don’t use a blender or food processor with these. I did use a hand held beater but you could easily make them without this. I love bowl and spoon cooking. Enjoy. x

  • Emily Jacobs

    Would an egg replaced like “flax eggs” work in this recipe? My son has egg allergy.

    • I have not tried it sorry. If you do try it, it would be great if you could leave a comment as I am sure it would help others. Sorry I can’t be more help.

    • Beth

      Hey Emily. I made this today and used flax egg’s. The only issue I had is that the tops of the muffins browned really well, but the middle of the muffins still remained gooey. I cooked it for a little longer and this did not change the centre. BUT they still tasted great warmed up πŸ™‚ Hope this helps!!

  • Amy

    These are great! Think I will attempt again later in the week with strawberries as I’ve got lots, although the raspberry coconut combo is sooo yum! Thanks for all your wonderful recipes and stories Bianca πŸ™‚

    • Thank YOU!! I really appreciate the feedback and I am glad you are enjoying the simple things I share. Be sure to keep me posted on how you are going with the recipes. x

  • Nicole

    I really dislike honey. Would maple syrup work okay?

  • Michelle

    Thank you for another amazing recipe, these are incredible πŸ™‚

  • Lauren

    Where did the strawberry muffins recipe go?? I loved it πŸ™‚

    • Really? I didn’t like it so when I changed the site I left it out…..

  • Susie

    Could I replace the honey with rice malt syrup?

  • Kate

    Hello, just wondering if anyone has tried this without the honey or using less? Thanks!!

    • You could use less or use rice malt syrup if that is a better option for you. I hope you enjoy them. x

  • Annie Regan

    I made these last week, and offered one to my husband who’s been looking for grain free, sugar free food to have at smoko (his mid morning break at work). I asked if these would do for a snack and he said ‘A snack! These are an AMAZING smoko treat!’

    Thank you for sharing your recipes – I’ve been using them for over a year and I got all your books for christmas. Now my husband is starting to see that he can change his diet without having to miss out on tastiness…

    • That is great to hear!! Thank you so much for taking the time to write. I am glad you are enjoying the books, be sure to keep me posted on how you are going with the recipes. Thanks again for your support, Bianca. x

  • Olivia

    Yum! Another really delicious recipe. Used yoghurt instead of coconut milk. Have been a big hit.1

    • Fabulous!!! Thank YOU! I really appreciate the feedback. x

  • Mrs G

    Hi Bianca. I bought ‘Thank You’ last week and these muffins were my first cook. Gone in 30 seconds! They were delicious and will definitely become one of my staples. So… Thank You! x

    • Fabulous!!! Thank YOU!! I really appreciate your support and feedback. Be sure to let me know how you go with anything else that you try. x

  • Amber

    Hi Bianca!

    I made these this weekend and love them! I just have one question though – they are VERY moist. I find that most of my recipes that involve coconut flour are very moist, which isn’t exactly a bad thing, but it means that they fall apart easily. Any ideas or tricks that could suck up some of that moisture?

    Thank you so much for all of the wonderful recipes <3!!!

    • Thank YOU!! If it is just that they are to moist perhaps add an extra tablespoon or two of coconut flour? I hope this helps. x

  • hayley

    I was looking for an easy raspberry muffin recipe and these turned out perfect. I made these in the thermomix on speed 4, until I added the raspberries. Pity they didn’t last long, so yum. Will have to make another batch shortly. Thank you for another great recipe Bianca.

    • Thank YOU for the feedback. I am glad you enjoyed them and I am sure many will appreciate the TMX tip. x

  • Fulvia

    I’ve been baking for 30 years and NEVER have I had such terrible outcome that required binning the lot ! Terrible muffins. Much better paleo recipes elsewhere.

    • I am sorry they didn’t work out for you, I am glad you have found other paleo recipes that you enjoy elsewhere.

  • Diane

    I loved them – thanks Bianca. I should have used muffin cases though .. oops – still great πŸ™‚

  • Sheri

    Hi Bianca, could i use frozen raspberries or thawed frozen raspberries? Looking forward to trying these ????

  • Jo Marriott

    Holy moly, these are good! I just made up a batch for school lunches and I drizzled your tahini caramel sauce on top.. so good!! So moist and decedent, thank you for such a lovely creation! I use frozen raspberries and smash them up in a snaplock bag into a ‘crumb’ so its an even raspberry throughout the cupcakes! My kids can’t wait for recess.. tomorrow!
    Ps- you deal so calmly with negative criticism! There are a few recipies my taste buds don’t enjoy so much, but I notice others love them so I chose not to leave feedback or make it again. However, there are heaps of recipies I just love!! That caramel sauce needs its own recipe so I can tell everyone to make it and eat it.. its lucky it even made it onto the cupcakes πŸ™‚

    • Thank YOU so much!!!!!!! I really appreciate your lovely, positive message and feedback. To be honest I like all feedback, positive or negative, but it is really lovely when people do take the time to comment on both and not just on what they do not enjoy.
      I am glad you have found many recipes that have worked for you, I would love to hear how you go with anything else that you try.
      Have a great day and thanks again. Bianca xxxx

  • Valeska Espinosa

    The flavour of these muffins was delicious, but I think I did something wrong, mine came out way too moist and they stuck to the muffin case ( I just noticed you didn’t actually use any paper cases so my bad). But my kids and I still devoured them! Next time I’ll use more coconut flour.

  • Laura

    We made these this afternoon. Might be our new favourite muffin recipe. Moist, delicious, and would definitely pass ‘main stream’ tastebuds I think.
    I used muffin cases which I gather I shouldn’t have (they stuck a bit – but the kids didn’t complain), noted for next time!
    They had a lovely Jam-like flavour to them.
    Thank you so much Bianca. You make baking for special diets so much easier. x

  • Rebecca

    Could you use blueberries with this recipe?

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  • Maggie Joy Hilo

    So I made these tonight a followed the directions with no luck? Is the cream suppose to be melted? It is like it isn’t even forming into cooked bread… I used blueberries and mini loaf tins and it has been in for an hour now and it still feels like dough. Even before I put it in the oven the mixture was very thick.. so I added a tiny bit of water but I am just confused where I went wrong!