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Raspberry Muffins with Thermomix Instructions

79 comments

Raspberry Muffins with Thermomix Instructions


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 180°C or 350°F. Grease 18 holes of a 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.

Thermomix Method

  1. Preheat your oven to 180°C or 350°F. Grease 18 holes of a mini muffin moulds.
  2. Place the honey, coconut cream, vanilla and eggs into the bowl and blend at speed 5 for 4 seconds. Add the coconut flour and baking powder and blend at speed 5 for 1 second. 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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Raspberry Muffins with Thermomix Instructions
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79 comments
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79 comments

Kate March 5, 2014 - 7:43 pm

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 🙂

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Bianca Slade March 8, 2014 - 10:19 am

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

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lizzie March 6, 2014 - 1:54 pm

Hi I dont have coconut flour which flour would I use as a substitute pls 🙂

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Bianca Slade March 8, 2014 - 10:21 am

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.

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Julia March 7, 2014 - 11:53 pm

Can I use yogurt verses coconut milk?

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Bianca Slade March 8, 2014 - 10:25 am

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

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Cat Rivett March 17, 2014 - 9:50 pm

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 🙂

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Bianca Slade March 18, 2014 - 2:01 pm

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

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Jess Jo May 8, 2014 - 9:59 am

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

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Bianca Slade May 15, 2014 - 8:32 am

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

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Annabelle June 3, 2014 - 3:01 pm

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.

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Bianca Slade June 3, 2014 - 9:28 pm

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

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Georgina June 9, 2014 - 7:59 pm

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 🙂

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Bianca Slade June 9, 2014 - 9:10 pm

Yes we freeze them. x

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Teagan June 9, 2014 - 8:40 pm

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?

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Bianca Slade June 9, 2014 - 9:12 pm

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?

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Tracey June 11, 2014 - 5:17 pm

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 🙂

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Bianca Slade June 13, 2014 - 3:24 pm

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

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Tracey June 13, 2014 - 3:40 pm

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

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Bianca Slade June 18, 2014 - 9:20 pm

Fabulous. Thank you. x

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Angelo Castiglione July 5, 2014 - 11:00 pm

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?

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Bianca Slade July 7, 2014 - 3:39 pm

Frozen works perfectly 🙂 I hope you enjoy them. x

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Angelo Castiglione July 8, 2014 - 2:16 am

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 🙂

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Bianca Slade July 12, 2014 - 10:05 am

I would add two tablespoons. I hope this helps.

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Angelo Castiglione July 13, 2014 - 3:03 am

Ok, thanks.

Mummalove July 17, 2014 - 10:12 pm

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 😉

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Bianca Slade July 19, 2014 - 6:33 pm

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

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Michelle August 31, 2014 - 4:07 pm

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.

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demi July 22, 2014 - 8:14 pm

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

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Bianca Slade July 24, 2014 - 5:56 pm

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

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Emily Jacobs August 19, 2014 - 8:45 pm

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

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Bianca Slade August 24, 2014 - 6:17 pm

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.

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Beth August 25, 2014 - 6:38 pm

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 🙂 Hope this helps!!

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Amy August 19, 2014 - 9:45 pm

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 🙂

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Bianca Slade August 24, 2014 - 6:18 pm

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

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Nicole August 19, 2014 - 10:12 pm

I really dislike honey. Would maple syrup work okay?

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Bianca Slade August 24, 2014 - 6:18 pm

Yep. x

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Michelle August 31, 2014 - 4:04 pm

Thank you for another amazing recipe, these are incredible 🙂

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Bianca Slade September 1, 2014 - 3:19 pm

Thank YOU! I am glad you like them. x

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Lauren September 11, 2014 - 10:32 am

Where did the strawberry muffins recipe go?? I loved it 🙂

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Bianca Slade September 16, 2014 - 12:09 pm

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

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Susie November 8, 2014 - 10:03 pm

Could I replace the honey with rice malt syrup?

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Bianca Slade November 16, 2014 - 11:05 am

Sure can.

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Kate January 7, 2015 - 12:08 pm

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

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Bianca Slade January 10, 2015 - 6:56 am

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

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Annie Regan January 9, 2015 - 8:29 am

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…

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Bianca Slade January 10, 2015 - 7:14 am

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

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Olivia January 31, 2015 - 6:35 pm

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

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Bianca Slade February 7, 2015 - 8:15 am

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

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Mrs G February 16, 2015 - 6:48 pm

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

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Bianca Slade February 21, 2015 - 9:19 am

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

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Amber March 24, 2015 - 12:40 am

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!!!

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Bianca Slade March 25, 2015 - 10:44 am

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

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hayley June 29, 2015 - 5:05 pm

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.

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Bianca Slade July 4, 2015 - 8:57 am

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

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Fulvia January 11, 2016 - 11:54 pm

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.

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Bianca Slade January 13, 2016 - 3:55 pm

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

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Diane April 25, 2016 - 9:59 pm

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

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Sheri May 2, 2016 - 1:42 pm

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

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Bianca Slade May 9, 2016 - 8:39 pm

Either will be fine. x

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Jo Marriott June 15, 2016 - 10:01 pm

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 🙂

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Bianca Slade June 22, 2016 - 10:39 am

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

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Valeska Espinosa January 18, 2017 - 1:54 pm

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.

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Laura January 19, 2017 - 10:28 pm

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

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Rebecca January 22, 2017 - 12:45 pm

Could you use blueberries with this recipe?

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Maggie Joy Hilo February 1, 2017 - 1:31 pm

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!

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Laura Te Oka March 30, 2017 - 12:17 pm

Did u accidently put to much coconut flour in? Its only half a cup, i had to look twice when i was doing it.

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Laura Te Oka March 30, 2017 - 12:19 pm

I just made these. I had to make bigger muffins as i cant find my mini pan. And i used strawberries as im not a raspberry fan. Turned out great! So yum and so easy to make. Should have done a double batch!!

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Bianca Slade April 2, 2017 - 12:38 pm

That is great to hear! Thank YOU x

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Georgia July 13, 2017 - 11:21 pm

I followed the recipe exactly and mine didn’t rise at all. They were tasty but came out of the ovenbird a crumbly, flat mess. Help!!

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Michelle February 5, 2018 - 1:53 pm

These didn’t make a huge batch but were delicious. Very moist!

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Liz Berry February 27, 2018 - 1:02 pm

great recipe- mine were fluffy and yum.
i had to substitute a few things- i used coconut syrup instead of honey (same amount) but i had no coconut flour so i used high fibre unbleached S/R flour (1 cup) turned out amazing.

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Nicole Dametto March 11, 2018 - 9:11 am

Super yum.I made them last week for my coeliac daughter who is also low lactose/low fructose and used rice bran syrup instead of the honey.
Making them again now ( and a few with added white chocolate chips for me ) 🙂
Thank you for posting!

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jacque March 12, 2018 - 2:10 pm

Hi Bianca, just reading through all the comments and how diverse they are. Do u think the disparity could come from the type of coconut flour. A lot of other recipes i read actually weigh the coconut flour as different brands have different absorbency rates and weights for eg…. do u by any chance know the weight of the half a cup of coc flour?

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Melanie Saro June 26, 2018 - 7:31 pm

These are delicious!! I could probably eat them all now in 1 sitting they are so good!

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Jennifer November 28, 2018 - 11:40 am

I just made these with flaxseed eggs. Like a previous comment said, they browned nicely but remained gooey inside. They were also quite crumbly. Suits me as it is delicious still and kind of made a lovely coconut raspberry crumble the kids and I eat with a bowl and spoon. Hand me the cream!

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Vikki April 17, 2019 - 2:50 am

Anyone know how to adjust timing for regular muffin tin? I don’t have mini’s. Does it double? Do I simply cook til I can insert a toothpick, and comes out clean?

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Jodie Holdsworth July 18, 2019 - 10:55 pm

Hello!

Thank you for sharing your delicious recipes. Not sure if it’s something I did wrong with your muffin recipe? I followed the theemomix recipe and cooked for the time suggested in my oven. I allowed 45 mins for the muffins to cool too. When I tried to remove the muffins from my silicone mould the base fell apart. Only half a muffin could be removed. Does this mean I undercooked or coconut flour isn’t very thick in its texture once cooked? Any suggestions as I’d love you use this as a go to recipe as I have all the ingredients as stables.

Kind regards

Jodie x

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