Goto main content

Raspberry coconut muffins

Quantity :

12 big muffins (or 18 medium-size muffins)

Cooking time :

15 to 20 minutes

Preparation time:

10 minutes


60 ml

¼ cup

canola oil

175 ml

¾ cup





125 ml

½ cup

Liberté Plain Greek Yogurt 0%

175 ml

¾ cup

skim milk

5 ml

1 teaspoon


250 ml

1 cup

enriched white flour

250 ml

1 cup

wheat flour

5 ml

1 teaspoon

baking soda

15 ml

1 tablespoon

baking powder

1 ml

¼ teaspoon


250 ml

1 cup

unsweetened grated coconut

250 ml

1 cup

frozen raspberries



  1. Pre-heat the oven to 400o F (200oC).
  2. Line a muffin tin with paper or silicone muffin cups.
  3. In a large bowl, beat the oil, eggs and sugar. Then add the milk, vanilla and plain yogurt.
  4. In another bowl, mix the flour, baking soda, baking powder, salt and coconut.
  5. Slowly combine the wet and dry ingredients. Be careful not to overmix. Before the dry ingredients are completely combined, add the raspberries.
  6. Spoon the batter into the muffin cups.
  7. Cook for 15 to 20 minutes, until a toothpick inserted into the centre of a muffin comes out clean.
  8. Let the muffins cool in the pan for 2 to 3 minutes.


Freeze any leftover muffins.

extenso extenso extenso extenso