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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.
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
24
muffins
Calories:
201
kcal
Author:
Kylie
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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.
Nutritional Information
Serving:
1
muffin
|
Calories:
201
kcal
|
Carbohydrates:
21
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
279
mg
|
Fiber:
2
g
|
Sugar:
3
g
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