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Einkorn Flour Raspberry Muffins

A wonderfully light coconut muffin, delicious with raspberries or blueberries.
Prep Time 10 mins
Cook Time 18 mins
Course Snack
Cuisine American
Servings 12 muffins


  • 12 Cup muffin tin


  • 1 ½ cups einkorn flour
  • 1 cup full fat coconut milk
  • 1 cup raspberries
  • ½ cup whole flake oats or shredded coconut
  • 1 egg or sub 1 flax egg
  • ¼ cup coconut sugar
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract


  • Preset oven to 350°F. Lightly grease a 12 cup muffin tin (or prep with muffin liners).
  • Whisk together the coconut milk, vanilla, egg and coconut sugar in a medium sized bowl.
  • Mix the einkorn flour, oats (or shredded coconut) baking soda, and baking powder together in a separate bowl. Slowly fold the dry ingredients into the wet.
  • Use a 1.5 tablespoon cookie scoop to measure out the batter into the muffin cups. Then add 3-4 raspberries to each muffin, covering them with batter.
  • Bake at 350°F for 18 -20 minutes, until golden. Enjoy!
Keyword einkorn flour muffins, healthy raspberry muffins, raspberry muffins
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