Coconut Raspberry Spelt Muffins, moist, tender, and light, with a delicious coconut flavor, juicy raspberries bursting through, and cocoa nibs adding a delightful crunch. A muffin, a cup of coffee, some more berries on the side and your loved one by your side. What a great start to the day!
Song of the Day: Steal My Kisses – Ben Harper & The Innocent Criminals
The way you start your morning sets the pace for your day. With Loreto, we believe in taking our time and always have breakfast together, at the table, more often than not with a baked treat and a good cup of coffee.
Coconut Raspberry Spelt Muffins
What a feast when in the morning we have a homebaked treat! Either a slice of loaf bread, a brioche, a scone, or a muffin. My preference is always to bake something wholesome, not too sweet, possibly with seasonal fruit.
These Coconut Raspberry Spelt Muffins are joyful and fun and taste like a sunny summer day.
A look at the ingredients
- spelt flour, one of my go-to wholesome flours for baked goods;
- desiccated coconut, finely shredded, but not coconut flour, it’s not the same. Desiccated coconut has more moisture and texture than coconut flour and you’ll actually appreciate the little pieces of coconut coming through;
- coconut sugar, just to reiterate on the coconut flavor, plus it’s better for you and gives a nice golden color to the baked good;
- vegetable oil, in our case, peanut oil, the one that mostly graces our pantry just in case we have to deep fry something. Or bake.
- Greek yogurt, another staple in our fridge. I use it so much in my baked goods, but also love it as a snack with homemade granola and fresh fruit, and last but not least it makes an incredible homemade labneh;
- egg, and for us, it’s only organic free-range. A look at the beautiful sunny yolk and you’ll be converted, too;
- milk, again, for us, only organic, and 2%, you could use any plant-based milk;
- fresh raspberries, one of summer’s simple little pleasures, that we eat by the handful, we turn into jam or baked treat. When summer’s over, frozen raspberries work just as fine.
- cocoa nibs, to add some crunch, plus they’re extremely good for you and have an intense chocolatey taste without being sweet at all.
Easy to make
Coconut Raspberry Spelt Muffins are so easy and fast to make, you’ll be asking yourself why you don’t make them more often. They are a small batch, too, so perfect for just the two of us, or a small family, to eat fresh.
You don’t need a stand mixer for this easy recipe, you just need a scale (my inseparable companion when baking), two bowls, one for the dry one of the wet ingredients, a whisk, a spatula, a muffin tin, and muffin liners.
Have a bite of these muffins and discover how they are:
Not too sweet
Studded with raspberries
Fresh out of the oven with this delightful aroma, the only thing to do is unwrap one and bite in. Love the lightly crispy top and edges with a deeper ultra moist center with those bursting raspberries. Absolutely stupendous.
Coconut Raspberry Spelt Muffins are super moist, oozing with raspberry juices and smell like delicious coconut. They are some of the best muffins I’ve made so far and we’ve enjoyed them so much!
Song of the Day: Steal My Kisses – Ben Harper & The Innocent CriminalsPrint
Coconut Raspberry Spelt Muffins, moist and tender, with a delicious coconut flavor, juicy raspberries bursting through, and cocoa nibs adding a delightful crunch. A muffin, a cup of coffee, some more berries on the side and your loved one by your side. What a great start to the day!
- 125 g white spelt flour + a touch more for the raspberries
- 30 g unsweetened desiccated coconut (cocco rapè)
- 60 g coconut sugar
- 2 tsp baking powder
- 125 g plain Greek yogurt
- 1 large egg
- 60 g vegetable oil (I used peanut oil)
- 60 g milk (I used organic 2%)
- 125 g fresh raspberries
- 1 Tbsp cocoa nibs, for the topping
- Preheat the oven to 350° F (180° C) and line a muffin tin with 6 muffin paper liners.
- In a large bowl, mix the dry ingredients together: spelt flour, desiccated coconut, sugar and baking powder.
- In another bowl, whisk together the wet ingredients: Greek yogurt, egg, vegetable oil, milk.
- Add the wet ingredients to the dry and gently mix with a spatula. Do not over mix, the mixture should still be lumpy and look under mixed.
- Wash and pat dry the raspberries, leaving some aside for the topping. Toss them in flour and gently fold them in the batter.
- Fill the muffin cups (I used an ice cream scoop) for about 2/3, place 2-3 whole raspberries on top of each muffin and sprinkle a few cocoa nibs.
- Bake in the preheated oven for 20-25 minutes, checking them with a skewer or cake tester that must come out dry.
- Transfer to a wire rack to cool completely.
The batter might be enough to make 7 muffins. Don’t overfill the muffin liners or they’ll spill out when baking.
Will keep covered at room temperature for 2-3 days. Freeze for long-term storage.