Raspberry Coconut Muffins
These Raspberry Coconut Muffins are so easy to make! They are so moist, bursting with coconut flavor, and full of juicy raspberries.
Servings: 12
Calories: 248kcal
Ingredients
- 1 1/2 cups coconut milk
- 1 1/2 cups desiccated coconut
- 1 large egg
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 2 cups frozen raspberries
Instructions
- In a large bowl combine coconut milk and desiccated coconut. Let sit for about 15 minutes.
- Preheat oven to 350°F and line a 12-count muffin tin with cupcake liners.
- Add egg, sugar, and vanilla extract to the coconut mixture and stir with a spatula until combined.
- Combine flour, baking powder, and salt and sift into coconut mixture.
- Gently fold in frozen raspberries. Don't stir too long, the raspberries will bleed into the batter.
- Divide mixture between muffin cups and bake for 25-30 minutes, or until a skewer inserted in the center comes out clean.
- Let the muffins cool in the pan for about 10 minutes then transfer to a cooling rack to cool completely.
Nutrition
Calories: 248kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 13mg | Sodium: 111mg | Potassium: 255mg | Fiber: 3g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 5.7mg | Calcium: 53mg | Iron: 2.3mg