Get in the mood for Spring with these light, fruity and colourful muffins that combine some of the best flavours you could want in a muffin. Juicy raspberries, sweet coconut and creamy white chocolate come together in these healthy bakes which would make an ideal mid morning or afternoon snack – or dessert, served with whipped up coconut cream! Made working in [paid] collaboration with The Coconut Company.


  • 120g oat flour
  • 50g The Coconut Company Coconut Flour
  • 100g  The Coconut Company Coconut Sugar
  • 50g desiccated coconut
  • 1 teaspoon baking powder
  • 2 eggs
  • 2 tablespoons The Coconut Company Coconut Oil, melted
  • 200ml oat milk
  • 1 teaspoon vanilla extract
  • 75g frozen raspberries
  • 50g white chocolate, chopped

Make it!

  1. Mix together the flours, sugar, desiccated coconut and baking powder in a bowl.
  2. Whisk together the eggs, melted oil, milk and vanilla then pour into the bowl and mix to combine.
  3. Gently fold in the raspberries and most of the chocolate. Divide between 6 muffin cases in a muffin tin to reach the top of each. Sprinkle over the remaining chocolate on top of each.
  4. Bake at 180C for 20 minutes until golden and risen then leave to cool. Enjoy!