Gluten-Free Raspberry Coconut Muffins

These gluten-free raspberry coconut muffins combine fresh berries with tropical coconut flavour while keeping your digestion comfortable. They’re perfect for anyone following a low FODMAP diet or managing IBS symptoms. The recipe uses simple ingredients that won’t trigger digestive discomfort, yet delivers the tender crumb and sweet satisfaction you expect from a proper muffin.

This recipe suits beginners with basic baking skills. You’ll need about 45 minutes total, including 25 minutes of baking time. The steps are straightforward and the ingredient list is short. You’ll work with gluten-free flours that behave differently from wheat flour, but the instructions guide you through these differences.

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Why these muffins work for sensitive digestion

The ingredients in these raspberry coconut muffins are carefully chosen to support digestive health. Rice flour and almond flour replace wheat flour, eliminating gluten that often causes bloating and discomfort. Coconut products add moisture and flavour without dairy, which many people with IBS find difficult to digest.

Fresh raspberries provide natural sweetness and colour. They’re low FODMAP in portions up to 60 grams, making them safe for sensitive stomachs. Coconut sugar keeps the sweetness gentle on your digestion compared to high FODMAP sweeteners like honey or agave. Each ingredient serves a purpose beyond taste, creating a muffin that’s both delicious and digestive-friendly.

The combination of gluten-free flours creates a texture similar to traditional muffins. Almond flour adds moisture and protein, while rice flour provides structure. Coconut flour absorbs liquid well, preventing the gummy texture that sometimes happens with gluten-free baking. Together, these flours produce IBS-friendly muffins that don’t compromise on quality.

Gather your low FODMAP ingredients and tools

You’ll need these ingredients for 12 muffins:

150g rice flour
50g almond flour
30g coconut flour
100g coconut sugar
2 teaspoons baking powder (check it’s gluten-free)
1/4 teaspoon salt
3 large eggs
100ml coconut milk (canned, not the drinking variety)
80ml melted coconut oil
1 teaspoon vanilla extract
150g fresh raspberries
40g desiccated coconut for topping

Essential tools you’ll need:

12-cup muffin tin
Paper muffin cases or coconut oil for greasing
Two mixing bowls (one large, one medium)
Whisk or electric mixer
Measuring cups and spoons
Rubber spatula for folding
Toothpick for testing doneness

Make sure all your ingredients are at room temperature before starting. Cold eggs and coconut milk don’t blend as smoothly. If your coconut oil has solidified, warm it gently until liquid but not hot.

Prepare your muffin batter in 3 simple steps

Step one involves combining your dry ingredients. Add the rice flour, almond flour, coconut flour, coconut sugar, baking powder, and salt to your large mixing bowl. Whisk these together for about 30 seconds. This distributes the baking powder evenly, which helps your low FODMAP muffins rise uniformly. Break up any lumps in the coconut sugar as you mix.

Step two focuses on the wet ingredients. Crack your eggs into the medium bowl and whisk until the yolks and whites combine fully. Pour in the coconut milk, melted coconut oil, and vanilla extract. Whisk again until the mixture looks smooth and slightly frothy. The coconut oil should blend in rather than form separate droplets. If it clumps, your ingredients might be too cold.

Step three brings everything together. Pour the wet mixture into the dry ingredients. Use your rubber spatula to fold gently, scraping from the bottom of the bowl and turning the batter over. Stop mixing when you no longer see dry flour pockets. The batter will be thicker than regular muffin batter because coconut flour absorbs more liquid. Gently fold in the raspberries, being careful not to crush them. A few berries might break, which is fine and adds colour to your batter.

Success check: Your batter should be thick enough to hold its shape on a spoon but still drop easily when tapped. If it seems too thick, add one tablespoon of coconut milk at a time until you reach the right consistency.

Bake to golden perfection

Preheat your oven to 180°C (160°C fan). Line your muffin tin with paper cases or grease each cup thoroughly with coconut oil. Paper cases make removal easier and keep the muffins moist.

Divide the batter evenly among the 12 muffin cups. Fill each about three-quarters full. An ice cream scoop works well for this. Sprinkle the desiccated coconut over the tops of each muffin. Press it down very lightly so it sticks during baking.

Place the tin in the centre of your preheated oven. Bake for 22 to 25 minutes. Your gluten-free raspberry coconut muffins are ready when the tops turn golden brown and spring back when touched lightly. The coconut topping should look toasted but not burnt.

The toothpick test gives you certainty. Insert a toothpick into the centre of a muffin. It should come out clean or with just a few moist crumbs attached. If you see wet batter, bake for another 3 minutes and test again. Avoid opening the oven door before 20 minutes, as this can cause the muffins to sink.

Remove the tin from the oven and let the muffins cool in the tin for 5 minutes. This resting time lets them firm up, making them easier to remove. Transfer them to a wire rack to cool completely. The bottoms will get soggy if left in the tin too long.

What if my muffins turn out too dense or dry?

Dense muffins usually mean overmixing. When you combine wet and dry ingredients, mix just until the flour disappears. Gluten-free baking doesn’t need the same vigorous mixing as regular baking. Overmixing activates the starches in rice flour, creating a gummy, heavy texture.

Dry muffins often result from too much coconut flour or overbaking. Coconut flour absorbs liquid aggressively. If you accidentally added extra, your batter will be too thick and your finished muffins will be dry. Measure carefully using the spoon and level method. Overbaking also dries out dairy-free muffins quickly. Check them at 22 minutes rather than waiting the full 25.

Sinking centres happen when the oven temperature is wrong or the batter is too wet. Use an oven thermometer to verify your temperature is accurate. Ovens often run hotter or cooler than the dial suggests. If your batter seems runny before baking, let it sit for 5 minutes. The coconut flour will absorb more liquid during this rest.

Raspberry bleeding creates pink or purple streaks through your muffins. This happens when berries break during mixing or baking. Frozen raspberries bleed more than fresh ones, so stick with fresh berries. Toss them very gently into the batter as your last step. Some bleeding is normal and doesn’t affect taste, just appearance.

Store and enjoy your muffins throughout the week

Let your muffins cool completely before storing. Warm muffins create condensation in containers, leading to soggy tops and potential mould. Complete cooling takes about an hour on a wire rack.

For room temperature storage, place the muffins in an airtight container with a piece of paper towel at the bottom. This absorbs excess moisture. They’ll stay fresh for 3 days at room temperature. Keep them away from direct sunlight and heat sources.

Refrigeration extends freshness to 5 days. Use an airtight container to prevent the muffins from absorbing fridge odours. The texture firms up slightly when cold, but they still taste excellent. Many people prefer them chilled as a quick breakfast option.

Freezing works brilliantly for low FODMAP baking like these muffins. Wrap each muffin individually in cling film, then place all wrapped muffins in a freezer bag. Remove as much air as possible before sealing. They’ll keep for 3 months frozen. Label the bag with the date so you remember when you made them.

To reheat, remove a muffin from the freezer and unwrap it. Microwave for 30 seconds if frozen, or 15 seconds if refrigerated. The coconut oil in the recipe helps them stay moist even after reheating. You can also warm them in a 150°C oven for 10 minutes for a freshly baked texture.

These gluten-free breakfast muffins work perfectly for meal prep. Bake a batch on Sunday and you have grab-and-go breakfasts sorted for the week. They’re filling enough to keep you satisfied until lunch, thanks to the protein from almond flour and eggs.