Whole Wheat Raspberry Coconut Muffins

Recipe by
Total Time:
30 minutes
Serves:4
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Healthy Almond and Egg Squares, Best Sesame Fried Fruits, Easy Oat, Banana and Ginger Muffins

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5

Ingredients

  • 1 ¼ cups all purpose white flour
  • 1 ¾ cups whole Wheat flour
  • 1 tsp. baking powder
  • ½ cup Coconut oil, melted and cooked
  • 2 eggs, beaten
  • ½ cup Milk
  • ¼ cup firmly packed light Brown sugar
  • 2 cups Raspberries
  • 2 tbsp. dried coconut

How to Make Whole Wheat Raspberry Coconut Muffins

  • Line a 12 cup muffin pan with paper muffin liners.
  • Sift the flours and baking powder into a large bowl.
  • In a separate bowl, whisk together the oil, eggs, milk, and sugar.
  • Then pour into the dry ingredients and mix together until just combined – do not overmix.
  • Gently stir in the raspberries, then spoon the batter into the paper cases and sprinkle with the dried coconut.
  • Bake in a preheated oven, at 400 degrees F, for 20 mins.
  • Transfer to a wire rack to cool.