Easy,  Great for kids,  Lunch box friendly,  Nut free,  Refined sugar free,  Snacks,  Wheat free

Raspberry coconut muffins

Raspberry coconut muffin on a plate.

Muffins are the perfect lunchbox snack

Do you love the sound and look of these raspberry coconut muffins? Just wait until your kids see them!

If your kids go to school, you know how difficult it is sometimes to find healthy lunchbox friendly snacks which your little ones will eat. The problem is compounded if your school is nut free and you’re hoping to make something which will stay fresh for a while and is not terribly messy or difficult to eat.

Muffins, to me, are a perfect solution. You can make them savoury or sweet, and full of wonderful ingredients. They are tiny little nuggets of goodness snuggled nicely in their little colourful wrappers. Every child I know loves muffins and it’s almost like they are a blank canvas which can be filled with whatever ingredients your kids love.

These raspberry coconut muffins are refined sugar and nut free

These raspberry coconut muffins are a brilliant option if you’re going for a sweet treat.

Their recipe comes from Yvette Van Boven’s book called Home Baked, which is one of my favourite cookbooks. It has savoury and sweet recipes, and it’s really fun to read (if you, like me, read cookbooks like others read novels).

I made these on the weekend and we ate them all during the week so, unfortunately, I cannot tell you if they freeze well. Perhaps next time!

Raspberry coconut muffins on a plate.

Vary the recipe to your liking

Like any good recipe, this base recipe will let you vary it within reason, based on what berries you have or what shapes you want to bake.

The other day I’ve baked these as mini donuts and mini muffins with blueberries and strawberries and they came out beautifully (see the donut photo below). Just make sure you adjust the baking time – the donuts needed about 17 minutes at 180C and the mini muffins about 15 minutes at the same temperature. (And don’t overfill your donut pan like me or your donuts will end up looking like mini bundt cakes! Although I kind of like them – and their bottoms are crunchy like muffin tops, yum!)

Berry coconut mini donuts
Raspberry coconut muffins on a plate.
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5 from 10 votes

Raspberry coconut muffins

Author Katerina | Once a Foodie



  • 2 eggs
  • 3 tbsp coconut oil or butter, melted and slightly cooled, plus extra for greasing (if needed)
  • 150 ml (1/2 cup plus 2 tbsp) buttermilk (I have also used kefir)
  • 100 ml (7 tbsp) honey (I've also used rice malt syrup)
  • zest of 1 orange
  • 175 g (1 1/2 cups) spelt flour (I use wholemeal spelt flour)
  • 1 tsp baking powder
  • 100 g (1 cup) grated unsweetened coconut (I use half desiccated and half shredded coconut, for a bit of texture)
  • 50 g (generous 1/2 cup) rolled oats (not instant)
  • pinch of salt
  • 1 tsp speculaas spices (see below) or pumpkin pie spice
  • 150 g (1 1/4 cups) fresh raspberries (I used a combination of raspberries and strawberries for the muffins, and strawberries and blueberries for the mini donuts)

Speculaas spices

  • 2 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground white pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander


Speculaas spices

  • First, make up the speculaas spice mix.
  • Mix all the ingredients together – it will yield more than you need for this recipe but you can store the remainder in a closed box in your pantry for your future recipes (I am still using my first batch from April and I have been using them quite a lot – a little goes a long way!). I have used ground spices but you can also use grind whole spices in a mortar if you wish, for a stronger flavour.


  • Pre-heat your over to 180C (350F). Grease a 12-cup muffin pan (or, like me, use cupcake or muffin liners or wraps instead).
  • Beat the eggs in a bowl and add the coconut oil, buttermilk, honey and orange zest.
  • In another bowl, combine the flour with the baking powder, grated coconut, oats, salt and speculaas spices.
  • Pour the egg mixture into the flour mixture and, using a wooden spatula, stir until it is just about mixed together well. Don’t stir too long!
  • Fold in the berries and pour the mixture into the muffin pans until the cups are two thirds full.
  • Bake until golden, about 25-30 minutes. (If you're making mini donuts, reduce the baking time to approximately 17 minutes.)
  • That’s it! Let cool and enjoy (or eat them warm – delicious!).


This recipe is from Yvette Van Boven’s book called Home Baked, which is amazing. 
This recipe makes approximately 12 muffins (and about 24 mini donuts).
You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.

Recipe notes

This recipe is from Yvette Van Boven’s book called Home Baked, which is amazing. 

This recipe makes approximately 12 muffins (and about 24 mini donuts).

Raspberry coconut muffins on a plate.

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