This recipe for grain free raspberry muffins was a fast favorite with my husband and kids, and is a great way to use your summer raspberries.

Simple to make, and an easy accompaniment to your grain free breakfast, lunches, or snacks.

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Grain Free Raspberry Muffins

  • Author: Melanie Christner - Honest Body


  • 6 eggs
  • 1/2 cup butter, melted (alternatively coconut oil)
  • 1/2 cup honey
  • 1 tablespoon vanilla
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup + 3 tablespoons coconut flour
  • 12 oz. fresh raspberries


  1. Preheat your oven to 350F.
  2. Line 18 muffin cups with liners.
  3. Combine eggs, butter, honey, & vanilla in a large bowl.
  4. In a separate bowl or mixer, combine the salt, baking soda, & coconut flour.
  5. Add the wet ingredients to the dry mixture and mix well, allowing for the coconut flour to absorb the moisture and for the batter to be smooth without clumps.
  6. When batter is well mixed, add raspberries and gently mix to incorporate.
  7. Fill muffins cups approximately 3/4 full with batter.
  8. Bake for 20 minutes, or until a toothpick comes out clean.
  9. Enjoy!



4 thoughts on “Grain Free Raspberry Muffins”

  1. How dense are these muffins? I have tried just one other coconut flour muffin recipe and they were so dense and not very good. They were also gritty (that may be the brand of coconut flour I have). How do you fluff and measure the flour? What brand do you use? I am going to try these regardless. I hope they are as tasty to my family as to yours. I found one more bag of raspberries in the freezer from last year. The buds are just starting to form on the canes and we’ll pick more in August. Thank you so much for all your recipes and help.

    I’m looking forward to finding out more about your plans. Would you have a monthly subscription perhaps?

    1. Melanie Christner

      Hi Jennifer,

      I don’t find these muffins dense. As for brands, I generally use Nutiva or Edward & Son’s…don’t pack densely into your measuring cup, as a little coconut flour goes a LONG way. It is very absorptive so a tablespoon too much can turn your baked good into something that is too dry. Hope that helps 🙂


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