Recipe: Coconut Berry Muffins

August 14, 2018


Sometimes you need an easy morning.  Sometimes you need a warm muffin.  Now the two aren’t mutually exclusive, especially if you have the batter prepared ahead of time.  I hope you enjoy these not-too-sweet fragrant muffins as much as we did!


Coconut Berry Muffins

Makes 24 muffins




  • 3 free-range eggs, beaten 

  • 198 g sugar (1 cup)

  • 1 cup coconut oil

  • 1⁄2 cup sunflower oil 

  • 216 g desiccated coconut toasted (2 cups)

  • 180 g rolled oats (2 cups)

  • 560 g flour (4 3/4 cups; I did it half white wheat, half all-purpose)

  • 4 t baking powder 

  • 4 t bicarbonate of soda 

  • 3 T honey 

  • 2 t salt

  • 4 cups milk 

  • 113 g pecan nuts, chopped (1 cup)

  • 200 g frozen raspberries or blueberries.  Note: we didn’t have berries, except for dried, so I soaked them in boiling water for about an hour before making the recipe. 

  • toasted sunflower seeds, for sprinkling


Preheat the oven to 180°C. Beat the eggs, sugar and oil. In a separate bowl, combine the remaining ingredients except the berries. Fold into the egg mixture, taking care not to overmix.  Fold in the berries.

Spoon into a greased 24-hole muffin pan. Sprinkle with sunflower seeds and bake for 25–30 minutes, or until golden brown and cooked through.


If you don’t feel like making this many muffins at once, you can keep the batter in the fridge for up to 3 weeks and use as you need.  Alternately, you can bake them all off, and freeze them in Ziploc bags once cool.


Please reload

Featured Posts


I believe we have two families.  The first, we are born with.  Or adopted into, if you like.  This family is one we can’t escape, and one who forms...

Family redefined

March 5, 2015

Please reload

Recent Posts

May 21, 2020

May 14, 2020

May 7, 2020

April 30, 2020

Please reload

Search By Tags