coconut raspberry spelt muffins-muffins and raspberries on a tray

Coconut Raspberry Spelt Muffins

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6-7 muffins 1x
  • Category: Breakfast, Brunch
  • Method: Baking


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


  1. Preheat the oven to 350° F (180° C) and line a muffin tin with 6 muffin paper liners.
  2. In a large bowl, mix the dry ingredients together: spelt flour, desiccated coconut, sugar and baking powder.
  3. In another bowl, whisk together the wet ingredients: Greek yogurt, egg, vegetable oil, milk.
  4. 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.
  5. Wash and pat dry the raspberries, leaving some aside for the topping. Toss them in flour and gently fold them in the batter.
  6. 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.
  7. Bake in the preheated oven for 20-25 minutes, checking them with a skewer or cake tester that must come out dry.
  8. 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.

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