Gluten Free Raspberry and Coconut Muffins

These delicious muffins make the perfect dairy free and gluten free little treats.

Credited to: FREEE


Difficulty: Pretty easy

Serves 6
15 mins prep
25 mins cooking time


  • 150g FREEE Self Raising White Flour *
  • 100g caster sugar 
  • 50g desiccated coconut 
  • 1 egg 
  • 50g oil 
  • 4 tbsp water 
  • 125g raspberries 
  • cupcake muffin cases 

Notes: *Search our online food and drink information for suitable products


  1. Pre-heat the oven to 190°C, Fan 170°C, 375°F, Gas 5.
  2. Stand 6 cupcake cases in the holes of a muffin or tart tray.
  3. Measure the coconut into a bowl then remove a tablespoon of coconut for later.
  4. Add the flour and sugar and stir to combine.
  5. Break the egg into the bowl of a blender, add the oil and water and pulse until smooth.
  6. Add the prepared flour blend and mix well.
  7. Spoon the mixture between the prepared muffin cases.
  8. Divide the raspberries between the cupcake muffins and pressing them into the top of each.
  9. Sprinkle the coconut over the top.
  10. Bake for 25-30 minutes.
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