Healthier Weight
0800 313 4618
Call Mon-Fri 9-8, Sat-Sun 10-4

Coconut and raspberry muffins


You will need:

  • 250ml unsweetened coconut or almond milk
  • 200g of gluten free oats
  • 100g of linseed/chia seed mix
  • 60s desiccated coconut
  • 100g coconut palm sugar
  • 100g flour
  • 200g honey
  • 3 eggs
  • 100g melted pure coconut oil
  • 300g fresh raspberries
  • 1tps baking powder


Preheat the oven to 150 (fan assisted) and line a cupcake tray with 24 cases. In a mixing bowl, add coconut palm sugar, oats, linseed/chia seeds, desiccated coconut, coconut flour & baking powder. In a jug mix together the eggs and honey, then add the coconut or almond milk. Pour over the dry ingredients and combine. Pour the melted coconut oil and mix well. Finally add the fresh raspberries and fold into the mixture. Using an ice cream scoop, spoon in a level scoop of mixture into the baking cases and bake for 25/30 minutes and leave to cool.

Serve as a simple and delicious side dish or a healthy snack!

Featured article

  • Lisa-featured.jpg Lisa's Gastric Band DiaryLisa has agreed to keep a diary to help us explain to new enquirers exactly what is involved when having gastric band surgery and this blog will be updated weekly with her thoughts and some photos of her progress.
Read Lisa's diary
In partnership with
Registered with the Care Quality Commission and General Medical Council
*Weight loss surgery results and benefits vary and are different for each individual. As such, Healthier Weight cannot guarantee specific weight loss goals.