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.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or grease it lightly.

Step 2

In a large mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and coconut sugar until well combined.

Step 3

In another bowl, whisk the eggs lightly, then add the coconut yoghurt, almond milk, vanilla extract, and melted coconut oil. Stir until smooth.

Step 4

Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined. Be careful not to overmix.

Step 5

Gently fold in the raspberries and shredded coconut, ensuring they are evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

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.

Step 9

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

Serving size	(908.9g)

Amount per serving	% Daily Value*
Calories	2508.9

Total Fat 126.9g	0%
Saturated Fat 79.5g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 2371.4mg	0%
Total Carbohydrate 332.7g	0%
Dietary Fiber 26.8g	0%
Total Sugars 121.6g
Protein 33.6g	0%

Vitamin D 115.8IU	0%
Calcium 398.0mg	0%
Iron 9.8mg	0%
Potassium 659.4mg	0%

*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.

Source of Calories

Fat: 43.8%

Protein: 5.2%

Carbs: 51.0%