Here is our new favorite muffin recipe! I came up with this recipe last Sunday when it came time to do baking for my husband to take to work during the week. I wanted to come up with something new so I put my thinking cap on. I realized that I had frozen raspberries in the freezer that I had bought to get creative with. I figured raspberries would be wonderful with one of my favorite baking ingredients, coconut. Finally I decided to add oats to this recipe as well to make them even healthier.
Behold, the Coconut Raspberry Oatmeal Muffin!
Coconut Raspberry Oatmeal Muffins
A delicious, moist oatmeal muffin loaded with raspberries and shredded coconut. Made with whole wheat flour and pure maple syrup. A hearty and healthy muffin my kids love for breakfast or a snack.
Makes 24 muffins
- 3/4 cup rolled oats
- 1 1/3 cups boiling water
- 1 cup pure maple syrup
- 3/4 cup sunflower oil
- 1/2 cup coconut milk (or other non-dairy milk)
- 1 teaspoon vanilla
- 2 1/3 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup medium unsweetened coconut
- 2 cups fresh or frozen raspberries
Place the rolled oats in a medium sized mixing bowl and add the boiling water. Soak the oats for 10 minutes, until the water is absorbed. Preheat the oven to 350°F and lightly grease or line two muffin pans with baking cups. Add the maple syrup, sunflower oil, coconut milk and vanilla. In a separate large mixing bowl combine the flour, baking powder, baking soda, sea salt and shredded coconut. Make a well in the center of the flour mixture and add the wet ingredients. Lightly mix the batter until just combined (you do not want to over mix the batter), then fold in the raspberries. Spoon the muffin batter into the prepared muffin pans, filling each cavity 3/4 of the way full. Bake for 18-20 minutes. Muffins are ready when a toothpick inserted comes out clean.