• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kidgredients logo

  • recipes
  • shop
  • about
  • collaborate
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • recipes
  • shop
  • about
  • collaborate
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    home » Recipes » Dairy Free

    Raspberry coconut muffins - egg free, no added sugar!

    Published: Feb 6, 2017. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

    Jump to Recipe

    During the school holidays I promised my daughter and one of her friends that we would bake some muffins. I called them to the kitchen, we measured flour, baking powder, milk, coconut, raspberries...vanilla...and went to crack in an egg. And yep. No eggs. But these raspberry coconut muffins are so yummy, you don't need the egg!

    raspberry coconut muffins egg free

    As you can see, they are a little flatter than your usual muffin. And that is because egg plays a very important role in a muffin normally, as it works with the leavening agents in the flour to help the muffins to rise. If you just leave out the egg entirely, you can completely change the consistency of a baked good. So you need to work on a way that will allow you to either substitute the egg or make something that tastes like it was meant to be eggless! That's where the shredded coconut comes in and the little bit of extra milk and the greek yoghurt. They help to change the texture, making it taste like it was meant to be. The yoghurt helps with the leavening process.

    There's no need for heaps of sugar in these muffins, the vanilla and the raspberries work together to make them sweet enough and the tartness of the greek yoghurt helps to enhance those flavours. We used frozen raspberries, but if you are lucky enough to be able to buy fresh ones without selling your liver, feel free to substitute.

    These of course are freezer friendly, and lunchbox friendly, with no nuts. You can either defrost them overnight in the fridge before putting in the lunchbox or just pop them straight in the lunchbox in the morning.

    If you want to make these dairy free, they work quite well with coconut milk and cocoyo, just sub 1:1.

    raspberry coconut muffins egg free

    Here are my other muffin recipes that you can do with your kids - an exciting bonding time!

    • Strawberry choc chip mascarpone muffins
    • Apple oat muffins, no refined sugar
    • No sugar strawberry muffins- lunchbox awesomeness!

    Raspberry coconut muffins egg free

    These raspberry coconut muffins are egg free, but super yummy all the same! Perfect for the lunchbox and freezer friendly.  You can even make them dairy free.
    4.58 from 7 votes
    Print Pin Rate
    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 24 muffins
    Calories: 201kcal
    Author: Kylie
    Prevent your screen from going dark

    Ingredients

    • 2 cups self raising flour
    • 2 tsps vanilla
    • 1 cup frozen raspberries
    • ½ cup coconut oil melted
    • ¾ cup greek yoghurt or swap for cocoyo
    • 1 cup milk
    • ½ cup shredded coconut

    Instructions

    • Preheat oven to 180 degrees celsius.
    • Remove the raspberries from the freezer if using frozen ones and allow to come to room temp.
    • Combine all of the ingredients in a large bowl.
    • Spoon a tablespoonful into each hole of a silicone muffin tray.
    • Bake at 180 degrees for 15-20 minutes, or until golden and a skewer comes out clean.

    Notes

    Freezeable. Freeze on a tray and transfer to a container once solid.

    Nutrition

    Serving: 1muffin | Calories: 201kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 279mg | Fiber: 2g | Sugar: 3g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!
    Raspberry coconut muffins, egg free! These muffins are perfect for the lunchbox, no added sugar, freezer friendly, kid friendly, dairy free option.
    « Sunshine salad with mustard mayonnaise dressing
    Sweet = bad. Savoury = good. »

    Reader Interactions

    Comments

    1. Domanie says

      February 01, 2021 at 5:36 pm

      I made these and the kids & their friends LOVED them. However, I didn’t add raspberries, instead I actually swirled through a small teaspoon of natural strawberry jam to every muffin hole once I had spooned out the mix. This helped sweeten them 🙂 I’m hoping to now use the recipe (without raspberries) as a base to add other flavour jams or fruits.

      Reply
    2. Melissa Kimber says

      June 23, 2020 at 3:58 pm

      They were definitely not sweet enough for our taste either sorry I ended up adding some maple syrup :/.

      Reply
      • Kylie says

        July 19, 2020 at 12:52 pm

        That's fine! It all depends on what your family are used to.

        Reply
    3. Niyati says

      August 01, 2018 at 8:36 pm

      Thanks for the idea, I made some today and unfortunately they were not a hit. Needs a sweet additive of some kind whether it’s a ripe banana or maple syrup or something to make it palatable to young (and old!) In the end I Nutella-bombed them (a small amount injected into the centre) to get them eaten!

      Reply
      • Kylie says

        August 05, 2018 at 6:46 pm

        I guess it depends on what your taste buds are used too! My kids (and myself) happily eat these sugar free. 😉

        Reply
    4. Kate says

      March 01, 2018 at 2:09 pm

      4 stars
      I just made these but they took double the recommended cooking time. Are you using a fan forced oven? Mine is not. They're also still a little soggy in texture, but perhaps that's the lack of egg?

      Reply
    5. Stacey says

      February 07, 2017 at 8:16 pm

      These look great Kylie!

      Reply
      • Kylie says

        February 07, 2017 at 8:25 pm

        Thanks Stacey!

        Reply
    6. laughingkidslearn says

      February 06, 2017 at 2:24 pm

      Oh my gosh, these look AMAZING! I love that they are egg free, perfect for my egg allergy girl. Love that they are freezer friendly too.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kylie! What you see on this blog we eat. No smoke and mirrors, just yummy food your whole family will love.
    Read more about me!

    Easy Weeknight Dinners

    • Chicken Taco Rice
    • Curried sausages, the best way to make them
    • The best ever veggie packed chilli con carne- kid friendly!
    • Mango Chicken Curry

    Popular recipes

    • Beef, Spinach and Ricotta Lasagne
    • Rainbow veggie slice
    • Super simple 3 ingredient scones
    • Super easy 3 ingredient flatbreads, no rising!

    Footer

    ^ back to top

    Policies

    • Privacy Policy
    • Cookies Policy
    • Disclaimer
    • Intellectual Property

    Newsletter

    • Sign up for emails and updates

    Contact

    • About me
    • Contact
    • Services
    • FAQ

    featured in, kidspot, bounty parents, daily mail, mouths of mums, mumtastic, foodgawker, families magazine, haven, the organised housewife, she does this

    Copyright © 2021 Kidgredients

    737 shares
    • 514