These gluten free raspberry muffins are soft and tender flavoured with coconut, juicy fresh pockets of raspberries and zesty lime. Made in just one bowl, these muffins are the perfect grab and go breakfast or snack plus they also made dairy free and vegan!
Muffins are a great snack because they are basically just an acceptable way to eat dessert in the morning!
These muffins are bursting with fresh raspberries and combined with the tropical, summery flavours of coconut and lime without being overly sweet.
The are soft, fresh and so delicious, not to mention easy to make as you only need 30 minutes and one bowl!
I really wanted to create an easy muffin recipe that was both gluten free and vegan and these do not disappoint! They are a little more dense than a regular muffin that uses eggs, however the crumb is still soft and tender making these muffins still hold their own on the brunch table.
If you love these muffins, make sure to also try my dairy free blueberry muffins or my classic lemon poppyseed muffins as well!
Key Ingredients
I went through many tests when developing this muffin recipe to be both gluten free and vegan yet still have a soft and tender crumb, therefore it may not be too flexible to adapt, but I’ve listed out all notes and possible substitutions below.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Gluten free flour – throughout testing this recipe I learnt that not all 1-1 gluten free flour blends are created equal. Make sure to use a good quality one that you know and trust for the best results and ensure it already contains xanthan gum. For the best results, I used Bob’s Red Mill (the blue packet).
- Baking powder – to help give the muffins rise when baked.
- Desiccated coconut – adding texture and flavour to the muffins. Shredded coconut will also work.
- Coconut oil – replacing the role of butter, the oil will keep the muffins soft and moist. You can substitute with any light tasting oil, but the coconut oil does add to the overall coconut flavour of the muffins.
- White sugar – we want the muffins to be sweet but not too sweet.
- Coconut yoghurt – helping keep the muffins soft and replacing the need for an egg to help bind the muffins. You want to use a thick, creamy dairy free natural flavoured coconut yoghurt for the best results.
- Coconut milk – I am using full-fat canned coconut milk for the best results. The extra fat helps create a beautiful and soft muffin texture.
- Vanilla extract – the subtle vanilla flavour complements the coconut base and makes it extra delicious.
- Lime – adding both the juice and the zest to the muffins adds a bright, zesty and almost tropical flavour to these muffins. You can also use lemon instead.
- Raspberries – I am using fresh raspberries but you can also use frozen if that’s all you have, your bake time may be 1-2 minutes longer however due to the extra moisture.
Step-By-Step Instructions
This is a one bowl recipe, so you’ll just need a large mixing bowl, a whisk, a spatula and a 12 cup muffin pan.
Start by adding muffin liners to your pan and preheat the oven.
Next, in your large mixing bowl, whisk together the coconut oil, white sugar, vanilla, coconut yoghurt, lime juice and lime zest. Add in the coconut milk and mix again to combine.
Directly into the mixing bowl, sift in the gluten free flour and baking powder. Add in the desiccated coconut and using your spatula, mix everything together until just combined and you have a thick batter.
Overmixing may result in a dense and gummy muffin so once it’s combined, stop mixing.
Add the raspberries and gently fold through the batter until evenly distributed throughout.
Spoon the thick batter into the prepared muffin pan, ensuring each is evenly full. You want the muffin holes to be basically full.
Optionally you can sprinkle the tops of the muffins with either extra white sugar or a course sugar like demerara sugar which just gives the muffin tops extra crunch and sparkle.
Add the muffins into your hot oven and bake for 20-25 minutes or until a skewer when inserted comes out clean and the tops are lightly golden.
Freezing and storing instructions
These vegan raspberry muffins will keep at room temperature or in the fridge for up to 3 days. As they get that bit older, they may start to become a little more crumbly in texture.
They also freeze really well, so you can keep them on hand for when you need an easy snack.
To freeze, wrap the muffins individually in plastic wrap and place in an airtight container or ziplock bag in the freezer for up to two months. To defrost, let the muffin come to room temperature.
TIP! You can zap the muffin in the microwave for 15 seconds to warm it up slightly and it will be just like a freshly baked one!
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
Try these Gluten Free recipes next:
Vegan Banana Pancakes (Gluten Free)
Healthy Corn Fritters (Gluten Free)
Blueberry Almond Cake (Gluten-Free)
Gluten Free Vanilla Cupcakes
Gluten Free Raspberry Muffins
Ingredients
- ½ cup melted coconut oil
- ¾ cup white sugar/granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup coconut yoghurt
- juice of 1 small lime approx. 2 tablespoons
- zest of 1 small lime
- 1 cup canned coconut milk
- 2 cups gluten free plain flour
- 1 tablespoon baking powder
- ¼ cup desiccated coconut
- 125 grams raspberries
- 1 tablespoon extra white sugar or demerara sugar optional
Instructions
- Line a 12 cup muffin pan with liners and preheat the oven to 220°C/420°F.
- In a large mixing bowl, whisk together the coconut oil, white sugar, vanilla, coconut yoghurt, lime juice and lime zest. Add in the coconut milk and mix again to combine.
- Directly into the mixing bowl, sift in the gluten free flour and baking powder. Add in the desiccated coconut and using your spatula, mix everything together until just combined and you have a thick batter.
- Add the raspberries and gently fold through the batter until evenly distributed throughout.
- Spoon the thick batter into the prepared muffin pan, ensuring each is evenly full. You want the muffin holes to be basically full. Sprinkle the tops of the muffins with either extra white sugar or a course sugar like demerara sugar if you prefer, which just gives the muffin tops extra crunch and sparkle.
- Add the muffins into your hot oven and turn down the temperature to 180°C/350°F. Bake the muffins for 20-25 minutes or until a skewer when inserted comes out clean and the tops are lightly golden.
- Let the muffins cool for 10 minutes in the pan before turning out onto a wire rack. Enjoy still warm or allow to cool completely before storing.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Lorraine says
Love these. Made them this morning. I did not have canned coconut milk used creamed coconut dissolved in hot water.
Sally says
Glad you enjoyed them Lorraine!