Gluten-free Coconut and Raspberry Muffins
These gluten-free coconut and raspberry muffins combine desiccated coconut, coconut milk and fresh raspberries in a tender, flour-free batter. The Thermomix TM7 weighs each ingredient directly in the bowl and blends the mixture evenly, giving moist muffins with a golden coconut crumb and juicy berry bursts. Ideal as a dessert or snack for coeliacs and anyone avoiding gluten.
About this recipe
Gluten-free Coconut and Raspberry Muffins made in the Thermomix TM7 deliver everything you want from a gluten-free baking recipe: a moist crumb, real fruit and zero guesswork. Searching for easy gluten-free muffin recipes often leads to dry disappointments, but here the coconut milk and melted butter keep the batter tender, while xanthan gum does the structural work that gluten normally would. The all-in-one kitchen machine shines with this dessert-style bake: you weigh the gluten-free flour and caster sugar straight into the bowl, melt the butter without a separate saucepan, and blend everything into an even batter in moments. Raspberries folded in at the end burst with tartness against the sweet coconut base, making these muffins a brilliant afternoon snack, brunch addition or lunchbox filler for coeliac households. Because the mixing bowl does the heavy lifting, there is less washing up and more time to enjoy the smell of fresh coconut muffins coming out of the oven.
Preparation tips
- Fold the fresh raspberries in gently with a spatula rather than the blade, so the fruit stays whole and distributes in juicy pockets instead of streaking the batter pink.
- Spoon the batter into muffin cases only three-quarters full, as gluten-free batter with xanthan gum rises enthusiastically and a full case risks overflowing domes.
- Let the muffins cool on a rack before storing; an airtight tin keeps the coconut crumb moist for two days, or freeze half the batch for lunchbox emergencies.
- Substitute frozen raspberries if fresh ones are out of season, but toss them in a little gluten-free flour first so they do not sink during baking.
Recipe variations
- Dairy-free version: replace the unsalted butter with coconut oil, which enhances the tropical note of the coconut milk and makes these muffins both gluten-free and lactose-free.
- Festive variation: swap half the raspberries for blueberries and add finely grated lemon zest for a bright, celebration-worthy bake perfect for birthdays and brunch tables.
Thermomix TM7 Benefits
- Weighing the gluten-free flour and caster sugar directly in the mixing bowl guarantees exact ratios for a tender crumb every time
- Brief grinding of the desiccated coconut releases its natural oils, intensifying the tropical flavour throughout the muffin batter
- Butter and coconut milk blend into a silky base in seconds, coating the gluten-free flour evenly for a lump-free mixture
- The TM7 heats the butter gently until just melted, avoiding the hot splutters of a saucepan on the hob
- Whipping the eggs and sugar until pale and airy gives these muffins their light rise despite the absence of gluten
Ingredients
- fresh raspberries
- unsalted butter
- caster sugar
- gluten-free plain white flour
- coconut milk
- desiccated coconut
- large eggs
- gluten-free baking powder
- fine sea salt
- xanthan gum