These Paleo Raspberry Coconut Muffins are grain-free and higher in protein than most muffins! Best of all–the whole family loves them. 
Heads up! This recipe for Paleo Raspberry Coconut Muffins was originally published in 2012. Photos were updated January 2018. We love these healthy muffins–enjoy!
Thank you all for your encouraging words on yesterday’s one month postpartum update. It was uplifting to read how many of you have had similar experiences as you transitioned from one to two children.
Everyday seems to get a little easier. Meghan is much more demanding of my attention than usual, but I know this won’t last forever. One thing I have done to try to help is take advantage of when Luke is napping and find things that Meghan and I can do together.
Letting her help me in the kitchen is a win-win because I get some much-needed snacks made while we are spending quality one-on-one time together. She’s had fun helping me make these muffins twice in the past week.
Breastfeeding has given me a voracious appetite, so having healthy snacks on hand at all times is important. These muffins fit the bill perfectly. I’ve been enjoying them as snacks, while Tim and Meghan have been loving them as a sweet dessert after dinner. Who says muffins are strictly a breakfast food?
If you haven’t tried coconut flour yet, it’s definitely worth picking some up. You can make a variety of grain-free, lower carb baked goods with it that are chock full of fiber. It has a natural sweetness to it, too, so you can use less sweeteners, as well. Plus, it’s a great gluten-free option for those who can’t tolerate gluten. Look for it in the health food section of your grocery store or grab some on Amazon. (aff link)
Check out the lovely texture!
Paleo Raspberry Coconut Muffins
These light muffins are grain-free, dairy-free, gluten-free and naturally delicious!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 muffins 1x
Ingredients
1/2 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
1/3 cup pure maple syrup
1/3 cup unsweetened apple sauce
2 teaspoons pure vanilla extract
2 tablespoons coconut oil, melted (you can also use melted butter)
3/4 cup raspberries (fresh or frozen)
unsweetened shredded coconut, optional
Instructions
- Preheat the oven to 350 degrees. Line 8 cups of a muffin tin with paper liners and spray with non-stick cooking spray or use silicone muffin cups*; set aside.
- In a small bowl, whisk together the coconut flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the eggs, maple syrup, apple sauce, vanilla extract, and coconut oil. Add the dry ingredients to the wet and whisk well until the mixture is thick and without lumps.
- Pour 1/8 cup of the batter into each cup. Drop a few raspberries on top of the batter. Pour ~1/8 cup of the batter on top of the raspberries. Next, drop a few more raspberries on top of each muffin and sprinkle with a little of the shredded coconut, if using.
- Bake in the preheated oven for approximately 25 minutes, or until the muffins start to turn golden brown.
- Allow to cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely. Enjoy!
Notes
*affiliate link
Nutrition
- Serving Size: 1 muffin
- Calories: 153
- Sugar: 10.4 grams
- Fat: 7.3 grams
- Carbohydrates: 16 grams
- Protein: 4.4 grams
For a gluten-free, grain-free baked good, these muffins have an amazing texture. The flavor is lightly sweet with a subtle, not overpowering coconut flavor. The stats on these are impressive, too.
If you make these Paleo Raspberry Coconut Muffins, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
Also, if you try it, would you mind rating the recipe? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!
Jenn L @ Peas and Crayons says
January 17, 2012 at 2:57 pmMaryea you are a baking genius!!!!!!!! I’m forwarding this to my mom stat! in-flipping-love!!! =)
Maryea says
January 18, 2012 at 5:08 pmThanks for sharing it, Jenn!
Kelli H (Made in Sonoma) says
January 17, 2012 at 2:57 pmI think these sound amazing. I would have to double the recipe though! I’d want more than 8…haha.
It’s great your trying to get in special one-on-one time with Meghan in. I’m sure she loves baking with her mama.
Maryea says
January 18, 2012 at 5:08 pmI actually like that there’s only 8, even though it’s an odd number to have. For us, 8 is just the right number to have for us to eat them up in 2 days. I think muffins are best eaten up quickly. If we had a bigger family, though, I’d totally double the recipe! 🙂
Candy @ Healthy In Candy Land says
January 17, 2012 at 3:14 pmHooray for wheat-free baked goods! I am so making these. As soon as some of this snow melts and I can get to the store for eggs. We Washingtonians do not drive in the snow–life pretty much pauses when there is white stuff on the ground!
Maryea says
January 18, 2012 at 5:00 pmThat’s too funny that you don’t leave the house with a few inches of snow on the ground. Where I grew up, there was snow on the ground from November-April. We’d be in the house for a long time! 🙂
Carissa says
January 17, 2012 at 3:39 pmI’m so happy that you’re settling into a routine of sorts. Luke’s a super cutie & I love the pics of him with Meghan. And…those muffins look fantastic!
[email protected] says
January 17, 2012 at 3:53 pmYou are awesome! This is totally Paleo friendly 🙂 I’m going to be baking these this weekend!!!
Maryea says
January 18, 2012 at 4:57 pmLet me know how you like them!
Julie H. of Spinach and Sprinkles says
January 17, 2012 at 4:20 pmHow perfect for a go-to snack for a mommy that needs the exta goodness. I have never used coconut flour but you can bet that I’ll be picking it up while I am going to the doctor- it sounds like it is perfect!
All of these ingredients sound like they just come together to make the perfect muffin (and not just for breakfast!)
Heidi @ Food Doodles says
January 17, 2012 at 5:17 pmOooh, coconut flour! I’ve heard so much about it, I can’t believe I haven’t tried it yet. The muffins looks great, especially for using only coconut flour! I’m going to save this for when I get my hands on some 😀
[email protected] of Sugar Free says
January 17, 2012 at 5:50 pmLove love love coconut flour!!!! Muffins sound great…need some raspberries!
Lisa @ Healthy Diaries says
January 18, 2012 at 10:42 amThese sound so good and I’m so excited about this recipe! I’ve been trying to avoid grains as much as I can. I’m going to try and make these this weekend!
Thanks for the recipe!
Maryea says
January 18, 2012 at 4:50 pmYou’re welcome–I hope you enjoy the muffins! 🙂
Helen says
January 18, 2012 at 2:07 pmThank you, thank you, thank you! I was just trying to figure out what I wanted to do with what is left of my coconut flour. You are an answer to a prayer lady. Thanks for sharing and kiss those babies 🙂
Maryea says
January 18, 2012 at 4:50 pmYou’re welcome, Helen. Enjoy! 🙂
Lindsay @ Fuel My Family says
January 18, 2012 at 2:12 pmI agree with you on the breastfeeding appetite. I am breastfeeding my second child right now and I can not eat enough! I try to eat healthy snacks but since they are lower in calories I have to eat soo much to get enough calories to feed two people! I am going to look for coconut flour when I go grocery shopping next!
Maryea says
January 18, 2012 at 4:50 pmIsn’t it crazy?! I’m way hungrier now than when I was pregnant.
Gems says
January 18, 2012 at 6:05 pmI may be able to roast like a pro, but baking scares me even to this day! The muffins look delicious and even I might try to venture forth on this one.
Michelle BB says
January 19, 2012 at 4:36 pmI accidentally bought a container of coconut flour (I was reaching for the coconut oil a little too quicklu!)so this is great since I now have to find ways to use it up!
Maryea says
January 22, 2012 at 8:56 pmA happy accident! 🙂
Michelle BB says
January 19, 2012 at 4:36 pmI also spelled quicklY…a little too quickly
Kelly @ Foodie Fiasco says
January 22, 2012 at 11:44 amOh, my gosh, I am such a sucker for coconut flour and these look AMAZING!
P.S. I hate to bug you, but what kind of program do you use to post your recipes that gives you the “print” button? Thank you!
Maryea says
January 22, 2012 at 8:52 pmThank you, Kelly. It’s no problem–I use a wordpress plug-in for the print feature. I think it’s called “wordpress print this” or something along those lines. If you have a wordpress blog you should have no problem finding a plug-in for the print feature.
jenna says
January 23, 2012 at 10:38 amthese were delicious….made them last night for some friends (and should have doubled the recipe to keep some here). More to make!
Maryea says
January 24, 2012 at 7:35 amThanks for letting me know, Jenna. Glad you liked them!
Katie Griffin says
January 23, 2012 at 4:26 pmI would love to try this recipe. However, I am having a hard time locating coconut flour. Here in Tucson, I have tried Safeway, Trader Joe’s and Sunflower market. Any suggestions would be great! Thanks.
Maryea says
January 24, 2012 at 7:38 amHmmm…I have seen coconut flour at our local health food store (Health Foods, Unlimited) and our local grocery store, Dorothy Lane Market, which is basically a local version of Whole Foods. Do you have a Whole Foods nearby? I bet they have it. Sorry you’re having trouble finding it.
Michelle {the lively kitchen} says
January 24, 2012 at 12:28 pmWould you believe that I’ve got an unopened bag of coconut flour sitting in my pantry, just waiting to be used? I’m printing out this recipe, as, which is rare, I actually have every ingredient already on hand. Greatness!
I miss the breastfeeding all you can eat appetite. And the bosom. I miss that a lot too. 🙂 That’s probably why I nursed my second for a few months longer than the first – I wanted to extend the bra-filling days. I mean, I wanted him to have all the goodness of breastmilk for as long as possible….
Maryea says
January 24, 2012 at 4:12 pmBahahaha! I can totally relate as this is the only time in my life I can fill a bra that doesn’t look like a training bra. 😉
Enjoy the recipe!
Laura @ Gluten Free Pantry says
January 24, 2012 at 4:19 pmThese muffins look incredible! I would love for you to share one of your amazing recipes on Allergy Free Wednesdays if you get a chance:
http://www.glutenfreepantry.blogspot.com/p/allergy-free-wednesdays.html
Maryea says
January 27, 2012 at 11:45 amThanks, Laura. I’ll check it out. 🙂
lei says
January 28, 2012 at 5:54 pmOh my gosh, these are delicious. I just made a batch, but made mini muffins instead. baked for 20 minutes. Thank you!
Maryea says
January 29, 2012 at 8:51 pmYou’re welcome! I think I might make mini muffins next time–great idea.
Mari Jo says
February 2, 2012 at 9:28 pmExcellent muffins! I also came across this recipe and tried it as well — they were also very good. Thought you might enjoy checking it out.
http://nourishedkitchen.com/blueberry-almond-crumb-muffins/
Maryea says
February 5, 2012 at 7:49 amThanks, Mari Jo, I love a good muffin recipe!
Michelle BB says
February 3, 2012 at 9:20 amI just wanted to let you know that I made this and they were great! Everyone enjoyed them. Thank you!
Maryea says
February 5, 2012 at 7:48 amThanks for letting me know! Glad everyone liked them.
Lyza @ Chic Shades of Green says
September 19, 2012 at 2:59 pmThese look good, I’m going to try to make them, of course I’m missing some of the ingredients. I’ll do my best!
Maryea says
September 23, 2012 at 9:55 pmI hope they work without whatever you are missing. Let me know what you think. 🙂
Susan says
September 20, 2012 at 9:37 amMade these this morning… delicious! Thanks for the great recipe. You have a lovely site.
http://www.realkidseatspinach.com/grain-free-raspberry-muffins/
Josée says
February 5, 2019 at 10:23 pmThese were delicious! We have a lot of allergies in our house so I needed to substitute the eggs (I did 3 flax eggs and 1 using baking powder oil and water) and the recipe turned out great!!! The kids loved them I just had to bake them am extra 4-5 minutes. Very happy that k you so much for this recipe!
★★★★★
Maryea says
February 6, 2019 at 10:19 amWow! I’m so happy to hear these worked without eggs. Thanks for the feedback!