Gluten Free Raspberry Coconut Yoghurt Muffins
Indulge in the perfect combination of sweetness and texture with these Gluten-Free Raspberry Coconut Yoghurt Muffins—a delightful treat that’s as nutritious as it is delicious. These moist and fluffy muffins are made with a wholesome blend of gluten-free all-purpose and almond flour, offering a tender crumb while staying completely gluten-free. A touch of tangy coconut yoghurt and ripe raspberries adds a burst of fresh flavor, while shredded coconut provides a subtle tropical flair and a hint of chewiness. Sweetened naturally with coconut sugar and enriched with dairy-free almond milk, these muffins are both family-friendly and allergy-conscious. Quick to prepare in just 15 minutes, they are perfect for breakfast, snack time, or a guilt-free dessert. Baking up golden in just 25 minutes, these muffins promise a satisfying treat with every bite—ideal for clean eating and gluten-free lifestyles alike.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 100 grams Coconut sugar
- 2 large Eggs
- 120 grams Coconut yoghurt
- 80 ml Unsweetened almond milk (or other dairy-free milk)
- 1 teaspoon Vanilla extract
- 60 ml Coconut oil, melted
- 150 grams Fresh or frozen raspberries
- 30 grams Unsweetened shredded coconut
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and coconut sugar until well combined.
In another bowl, whisk the eggs lightly, then add the coconut yoghurt, almond milk, vanilla extract, and melted coconut oil. Stir until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined. Be careful not to overmix.
Gently fold in the raspberries and shredded coconut, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 332.7 g | 121% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 121.6 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 398 mg | 31% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
