Gluten free raspberry coconut muffins

Gluten free raspberry coconut muffins – gluten free, grain free, wheat free, dairy free, refined sugar free, clean and paleo friendly.


The inspiration for this recipe came from a cafe pit stop in Cronulla with my sister after our morning run. I noticed freshly made blueberry coconut muffins on their counter top and decided to make my own ones from the ingredients I had at home. Later that morning I had a fresh batch of blueberry coconut muffins sitting on my kitchen counter. After a couple of batches, I made them with raspberries  and I believe they are nicer than the blueberries as you get the contrast of tart raspberries which I love. You can easily sub the raspberries for blueberries however, if you prefer. As these are gluten free muffins they are smaller than the muffins you’re used to seeing in cafes, however they are more filling and packed with nutrients.

Coconut sugar has been used in this recipe. If you’re not familiar with it, it’s an unrefined sweetener made from coconut palm blossoms (not to be confused with palm sugar that’s used in Thai dishes). It has a caramel-like flavour and naturally brown colour and is the most sustainable sweetener in the world. You can find it at any health food shop and some supermarkets in the health food section.. Please remember, even though coconut sugar is a much healthier alternative to regular sugar, it’s still a sweetener so treat these muffins as you would any sweet food and don’t go overboard!

I’ve also used blanched almond meal/flour which is simply ground skinless almonds. It gives a lighter taste to baked goods. It can be found in health food shops or in most supermarkets in the health food section. If you can’t find any though, it’s fine to use regular almond meal/flour (ground almonds with their skin still on).
Arrowroot (starch) is the other flour type ingredient which makes baked goods lighter. It’s also a great binder. This can be found for under $2 for a tube in the baking section of most supermarkets or in larger quantities in health food shops. If you can’t get your hands on arrowroot, you can sub with tapioca starch (only found in health food shops).

As with all my baking, I measure my cups by filling the cup, tapping it a few times on the counter top so contents settle then refill to the top and level off with a knife.
Also note that with gluten free baking like this, make sure you are under-cooking it. This means an inserted skewer should come out slightly dirty. If it comes out clean, your finished product will be a little drier than you might like.

I wish I could have given you some step by step pics on how to make these but I didn’t take any! Sorry. These are super easy though so I’m sure you will have no problems making them.

I do hope you give these muffins a try. In the meantime I will be back in the kitchen creating a chocolate storm (hint – my e-cookbook is all about chocolate!!!).
Love, Tash x


Why this is so good for you


Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.

Arrowroot helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.

Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.

Coconut sugar is a natural, unrefined sweetener that’s not addictive like refined white sugar. It aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.

Raspberries help burn fat and promote healthy weight loss, help slow cancer growth, fight aging, help fight arthritis and gout, help develop resistance against infections, help control heart rate and blood pressure, help prevent macular degeneration and help prevent neural tube defects in newborns

Coconut speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.

Vanilla aids digestion, regulates blood sugar, reduces nervous tension, helps prevent PMS and keeps the heart strong.

Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.


Let’s bake!

Gluten free raspberry coconut muffins

Yield: Makes 12 small muffins

* When measuring flours for baking, I fill the cup, tap it a few times on the counter top so contents settle then refill to the top and level off with a knife.

* For moist results, inserted skewer should come out slightly dirty.


  • 2 cups blanched almond flour/meal (ground skinless almonds)
  • 1/4 cup tapioca starch (or arrowroot starch)
  • 1/2 cup dessicated coconut
  • 3/4 cup coconut sugar
  • Pinch of fine pink Himalayan salt
  • 4 free range eggs, lightly whisked
  • 1/2 cup almond milk (or milk of choice)
  • 1 teaspoon vanilla extract
  • 1/2 cup frozen (or fresh) raspberries plus another 1/2 cup to scatter over the top


  1. Preheat oven to 170 degrees C/150 fan forced and line a 12 capacity muffin pan with greased muffin cases (or large patty pans)
  2. Combine dry ingredients in a medium bowl.
  3. Combine wet ingredients in another bowl.
  4. Add wet ingredients plus 1/2 cup raspberries to dry and mix until combined.
  5. Divide mixture between muffin cases and top with remaining raspberries. Bake for 15 - 20 minutes or until an inserted skewer comes out slightly dirty.

2 thoughts on “Gluten free raspberry coconut muffins

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  1. […] mum might enjoy a batch of my Gluten free raspberry coconut muffins or Matcha green tea muffins with honey cashew […]

  2. Marcus Luedi|

    Hi Natasha,
    Wow, doesn’t this look yummy!. Audrey would eat this muffins every day, and they are soooo healthy too.
    I never tasted Arrowroot. I didn’t know that it is so healthy. I am so glad that you are very health conscious and that you are so gifted in making different recipes. You will have a very long and healthy life.

    Have a great weekend.

    Cheers., Dad xox

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