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Coconut Lemon Raspberry Muffins

Coconut Lemon Raspberry Muffins

Delightful Coconut Lemon Raspberry Muffins that combine tropical flavors and are perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 cup fresh raspberries
  • 1/2 cup shredded coconut

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • spatula

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the coconut milk, vegetable oil, eggs, lemon zest, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the raspberries and shredded coconut.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8g

Notes

These muffins can be customized with different fruits or flavorings. Store in an airtight container for up to three days.

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