• Makes 12
  • 30 minutes
  • Difficulty Easy
  • 6 Ingredients


Ingredients (makes 12 Muffins)

  • 2 cups Self raising flour
  • 2 Eggs
  • 1/2 cup Honey
  • 1/2 cup Desiccated coconut
  • 1 cup Frozen raspberries
  • 3/4 cup Milk


  1. Preheat oven to 180 degrees. Line a 12 hole muffin tin with cases.
  2. In a bowl, fold together all the ingredients until combined, except for the raspberries. Gently stir in the raspberries.
  3. Spoon mixture into muffin cases. Bake for 25-30 min or until golden brown.

  • I love that there isn’t too many ingredients with this recipe. Thanks for sharing. Will have to try.


  • These look delicious and so simple too!


  • Simple recipe I need to try this very good looking cupcake


  • A simple recipe that my tots can help with with the rewards of something yummy to eat.


  • This weeks treat for the kinder lunch box…and some for mum too!


  • Just brought some raspberries to do some white chocolate and raspberry muffins, I’ll be doing a batch of these muffins also. Thanks for sharing


  • A classic muffin flavour – yum.


  • What a great easy recipe!


  • Absolutely perfect timing. My son wants me to make him muffins for school. I was option for my staple banana or apple/cinnamon, but I know he’ll love these too. Bonus, I have all the ingredients in the pantry.


  • Nice recipe, easy to make gluten free as well ! Would only use coconut palm syrup instead of honey as honey loses it’s nutritional value and becomes like a liquid candy when heated.


  • Your combination of Rasberries and Coconut is a match made in heaven! Thanks.


  • Making these tomorrow. Yum.


  • just a handful of ingredients – love it! Thanks for sharing x

    • yep thanks for sharing this awesome muffin recipe. it is divine and you could even add a little bit of white chocolate into the muffins, for a sweet touch


  • what a quick and easy cupcake recipe and it looks perfectly baked.great for out and about too or even for lunch box.


  • looking absouletly awesome


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