Delicious Gluten-Free Raspberry Coconut Muffin Recipe
Welcome to my latest recipe article! As a nutritionist and food blogger, I am always excited to share my favorite recipes with health-conscious foodies like you. Today’s recipe is for one of my all-time favorite treats – gluten-free raspberry coconut and yoghurt muffins!
What’s great about this easy recipe is that it’s not only gluten-free, but dairy-free too, making it the perfect treat for those who have dietary restrictions or who are simply looking for a healthier snack. Gluten-free baking can often be tricky, but these muffins are fool-proof and absolutely delicious. They’re also refined-sugar free, so you won’t have to worry about indulging in something that’s damaging to your health.
These muffins are packed with fresh raspberries, coconut flakes and yoghurt, giving them a sweet and tangy flavor that’s complemented by the nutty aroma of coconut oil. Whether you’re looking for a breakfast option or a healthy snack, these gluten-free raspberry coconut and yoghurt muffins are the perfect choice.
So let’s jump into the recipe and learn how to make these mouth-watering treats!
Why You’ll Love This Recipe
Are you looking for a healthy and delicious muffin recipe that is gluten-free, dairy-free and has no refined sugar? If so, then you are in luck! This Raspberry Coconut & Yoghurt Muffins recipe is the perfect solution to curb your sweet cravings while still sticking to your healthy diet.
These muffins are loaded with fresh raspberries that give them a deliciously tangy flavor. The coconut flour and oil add a hint of sweetness, while the yoghurt provides a lovely tangy taste that blends perfectly with the raspberries. Plus, these muffins are incredibly easy to make and require only a few simple ingredients.
But what sets this recipe apart from others is its health benefits. These muffins are made with gluten-free flour and oats, which are good sources of fiber and essential nutrients. The use of stevia instead of refined sugar ensures that these muffins are not only tasty but also free from added sugars.
Additionally, this recipe uses coconut yoghurt instead of regular yoghurt, making it perfect for those who are lactose intolerant or following a dairy-free diet. Coconut yoghurt is not only a great source of healthy fats but also adds a creamy and rich texture to the muffins.
Overall, these Raspberry Coconut & Yoghurt Muffins are the perfect guilt-free treat that satisfies your sweet tooth without compromising on taste or nutrition. You’ll love how easy these muffins are to make, how delicious they taste, and how good they make you feel about your healthy choices. So why wait? Grab some fresh raspberries and start baking!
Ingredient List
Here are the ingredient lists for the gluten-free raspberry coconut and yoghurt muffins recipe. Knowing the ingredients is key to making sure you have everything you need before starting.
Dry Ingredients:
- 2 cups of oats (use gluten-free oats if you’re gluten intolerant)
- 1 cup of plain flour (gluten-free flour will work well too)
- 1/4 cup of coconut flour
- 1 tsp of ground cinnamon
- 4 tsp of baking powder
- 1/4 tsp of baking soda
- 1/4 tsp of salt
Wet Ingredients:
- 3 eggs
- 1 cup of coconut oil or olive oil
- 3/4 cup of stevia or preferred sweetener
- 1/3 cup of coconut yoghurt
- 2 tbsp of vanilla extract
- 1 cup of fresh raspberries
- 3 ounces of plant-based milk
The combination of ingredients helps make these muffins delicious, healthy and wholesome. The dry components include gluten-free options and provide excellent texture and flavor to the muffins. Meanwhile, the wet ingredients like coconut oil and stevia make the recipe free from refined sugar and dairy which makes these muffins healthy yet tasty.
The Recipe How-To
Step 1: Preheat the oven
We’ll need to start by preheating the oven to 375°F (190°C). This will give us enough time to get all of our ingredients together and prepare the muffin batter.
Step 2: Prepare the dry ingredients
In a mixing bowl, whisk together 2 cups gluten-free flour, 1/4 cup coconut flour, 1/4 cup almond meal, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until well combined.
Step 3: Mix in the wet ingredients
In another mixing bowl, whisk together 3 eggs, 3/4 cup coconut sugar, 1/2 cup melted coconut oil, and 2 tablespoons greek yogurt until smooth. Gradually mix in the dry ingredients until fully incorporated.
Step 4: Add raspberries and coconut
Gently fold in 1 cup fresh raspberries and 1/2 cup shredded coconut into the muffin batter.
Step 5: Bake
Line a muffin tin with parchment paper or muffin liners. Scoop the muffin batter evenly into each cavity. Bake for about 20-25 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
Step 6: Cool
Once done, remove from the oven and let it cool on a wire rack for about 10 minutes before serving.
Enjoy your delicious Gluten-Free Raspberry Coconut & Yoghurt Muffins!
Substitutions and Variations
If you’re looking to switch things up or need to substitute ingredients based on your dietary requirements, fear not! This recipe is highly customizable to suit your preferences. Here are some ideas:
– Instead of using stevia, you can use honey, maple syrup, or agave nectar. Keep in mind that this will alter the sweetness of the muffins.
– If you don’t have raspberries, try substituting with other berries like blueberries, strawberries or blackberries. You can even use banana or apple chunks for a fruity twist!
– For those who prefer a more savory taste, try swapping out the raspberries for shredded zucchini or carrots. The possibilities are endless!
– If you’re looking for a dairy-free option, replace the Greek yogurt and coconut yoghurt with a plant-based milk and sour cream made from cashews.
– Gluten-free flours can vary in texture and flavor, so feel free to use a mix of different gluten-free flours like almond meal or oat flour instead of just plain flour.
– Instead of coconut oil, try using olive oil or ghee as a healthier alternative.
– Add in some chocolate chips or chopped nuts like almonds or pecans for a richer taste.
Don’t be afraid to play around with the recipe and make it your own! These substitutions and variations will give you plenty of options to create delicious muffins that fit your dietary needs and personal taste preferences.
Serving and Pairing
These Gluten-Free Raspberry Coconut & Yoghurt Muffins are the perfect treat for any time of day. Serve them for breakfast, a mid-day snack or as a sweet dessert. The coconut and raspberry flavors in these muffins are perfectly balanced and will satisfy any sweet craving.
Pair with a warm cup of tea or coffee to enjoy the full flavor of these delicious muffins. These muffins would also be perfect for a brunch party or as an after-school treat for kids. Serve them as is, or top them off with some fresh raspberries or even a dollop of coconut yogurt.
These muffins can also be a great addition to your healthy snack rotation. Because they are gluten-free, dairy-free, and refined sugar-free, they make the perfect guilt-free snack that you can take on the go. They’re a great way to keep yourself fueled throughout the day without sacrificing your health goals.
No matter how you choose to serve them, these Gluten-Free Raspberry Coconut & Yoghurt Muffins will sure be an instant crowd-pleaser.
Make-Ahead, Storing and Reheating
These gluten-free raspberry coconut yoghurt muffins are perfect for a quick breakfast, healthy snack or indulgent treat. They are incredibly easy to make and you can store them for several days so that you always have something delicious and healthy to enjoy.
To save time, you can prepare the batter and pour it into the muffin cups the night before. Cover them tightly with plastic wrap or foil and place in the refrigerator until ready to bake. In the morning, simply remove from the fridge and bake as directed.
Once baked, let them cool completely to room temperature before storing in an airtight container. Store them at room temperature for up to 3 days, or in the fridge for up to 5 days. These muffins also freeze well – simply place them in a freezer-safe container or bag and store for up to 3 months.
When reheating the muffins, you can either microwave them for about 10-15 seconds, or reheat them in a preheated oven at 350°F (180°C) for about 5-10 minutes. Make sure they are heated through before eating.
Remember that these muffins are dairy-free! This means that if you choose to store them in the fridge or freezer, any frosting you add will slightly harden when chilled but it warms up quickly as soon as it’s out of the fridge.
Enjoy your delicious gluten-free raspberry coconut yoghurt muffins anytime with minimal effort!
Tips for Perfect Results
If you are new to gluten-free baking, these tips will help you achieve the best results with this raspberry coconut yoghurt muffins recipe.
First, use fresh raspberries if possible as they will add extra moisture and flavor to your muffins. If fresh raspberries are not available, you can use frozen ones.
When measuring the flour, use a spoon to gently scoop it into your measuring cups and level it off with a knife. This will ensure that you use the correct amount of flour, which is important for the texture of your muffins.
To add sweetness to the muffins without using refined sugar, I recommend using stevia or honey. However, you can also use maple syrup or agave nectar.
To make the muffins dairy-free, you can use almond milk or any other plant-based milk instead of regular milk. You can also replace the yoghurt with coconut yoghurt.
If you prefer a more cake-like texture for your muffins, substitute half of the oat flour with almond meal or coconut flour. However, keep in mind that this may result in denser muffins.
For an extra lemony flavor, you can add 1-2 teaspoons of lemon zest to the batter before baking. This will give your muffins a tangy twist.
Bake the muffins on the middle rack of your oven for even heat distribution. And don’t forget to check on them frequently towards the end of baking time to avoid over-baking.
Finally, make sure to let your muffins cool completely before serving or storing them. This will prevent them from turning soggy and ensure a perfect texture.
By following these simple tips, you will be able to make delicious gluten-free raspberry coconut yoghurt muffins that everyone will love!
Bottom Line
In conclusion, this gluten-free raspberry coconut and yogurt muffin recipe is an excellent option for anyone seeking healthy and delicious snack options. With its unique blend of coconut, raspberries, and Greek yogurt, you’ll enjoy the perfect combination of flavors and nutrients in every bite.
This easy recipe with simple instructions is ideal for everyone, from beginners to avid bakers. You can be confident that the final result will be a crowd-pleaser without compromising on taste or nutrition.
Furthermore, these muffins are versatile and can be tailored to your dietary needs or preferences. Try experimenting with different ingredients such as almond meal or stevia instead of sugar, and make it your own.
So go ahead and jump into this recipe today! It is an excellent opportunity to treat yourself to a healthy and delicious snack without the guilt of refined sugars or unhealthy additives. These muffins can be made ahead of time and stored in the fridge for later consumption.
Don’t miss out on the chance to experience the joy of making these gluten-free raspberry coconut & yogurt muffins. They’re perfect for any occasion and are sure to be a hit at your next gathering. What are you waiting for? Give this recipe a try and enjoy the smile it brings to your face!
Gluten Free Raspberry Coconut & Yoghurt Muffins Recipe
Ingredients
- 2 cups raspberries (fresh or frozen)
- 1 cup gluten-free flour (if u prefer) or 1 cup plain flour (if u prefer)
- 1/2 cup shredded coconut
- 1 cup oats
- 1 tablespoon baking powder
- 1/4-1/2 teaspoon ground cinnamon
- 1/4-1/2 teaspoon ground nutmeg
- 1 cup Greek yogurt (try Chobani)
- 1/3 cup coconut oil (melted)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup stevia (optional)
Instructions
- 1. Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 180º Celsius.
- 2. Combine dry ingredients in a large bowl, and set aside.
- 3. In a medium bowl, combine yogurt, oil, egg, and vanilla.
- 4.Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
- 5. Gently fold in raspberries.
- 6. Fill muffin cups almost to top.
- Bake 18 to 20 minutes, or until golden brown.