These ginger raspberry muffins make a sweet and warm flavour combination. Baked with coconut flour they are deliciously low in carbs and gluten free.
The flavour combination of ginger and raspberry is just delicious and something I want to explore further. The fresh ginger works so well with the sweet sharpness of the raspberries. Add into cake form and voila!
MY LATEST VIDEOS The Chief Taster and I were in a debate as to whether these were a muffin or a cake..they are slightly denser than a muffin so I am calling them a cake but there are a bit “muffin’ish”.. Either way they are tasty! I even had one for breakfast the next day which is unusual for me as I like eggs or something savoury for breakfast.
I just love baking cakes with coconut flour. Coconut flour is so good for you being low carb, gluten free, high in fibre, full of beneficial fats and protein. One will keep you going for a while..two even longer! This is due to the high fibre content which is why they need so much liquid and extra eggs compared to wheat flour. It’s also why you use less volume of the coconut flour in recipes too compared to the wheat flours.
I find the great benefit of cooking with a gluten free flour such as coconut flour is that there is a lot less beating of the mixture compared to the other wheat flours where you need an upper body workout to blend it. Mix, pour, bake and eat!
Ingredients
- 1/2 cup (58g) coconut flour
- 1/2 cup butter melted
- 1/2 cup erythritol or sugar substitute
- 6 Eggs
- 6oz 170g raspberries
- 1 inch Fresh ginger peeled & grated
- 1/4 teaspoon baking powder
Instructions
- Preheat the oven to 200C/400F degrees and grease a muffin tin.
- Beat the eggs and butter in a bowl. Add the erythritol (or other sugar substitute) and blend well.
- Add the coconut flour and baking powder. Mix until combined.
- Add the ginger and raspberries and stir thoroughly.
- Spoon the mixture into the muffin tin.
- Bake for 20-25 minutes until golden and firm.
- Eat and enjoy!
Notes
10 Comments
Dave
March 11, 2018 at 9:31 amMy wife just made these this morning. We’re doing a low-carb diet and have explored a number of different baking ideas. These are some of the best “substitute with coconut and almond flour” baked goods we’ve tasted. The raspberry gives a great tartness, and the ginger somehow does a great job of covering up the mealy texture/taste of the almond and coconut flour. I’m sure you could fool people into thinking they’re just normal muffins.
Angela Coleby
March 11, 2018 at 11:27 amThanks for your lovely review! I often think that about some of my baking. I’ve taken cakes into work before and watched the hungry hoards eat them, THEN tell them what they have eaten just for the look of surprise on their faces.
Anna
May 17, 2015 at 4:57 pmWould a half cup of honey work as the sugar substitute? This sounds delightful. I need to buy coconut flour.
Divalicious
May 18, 2015 at 9:30 amYes it would Anna. Would be very moist too I would imagine. Hope you enjoy it and thanks for popping by!
tinywhitecottage
April 29, 2015 at 9:08 pmSounds great. I finally picked up some coconut flour the other day for the first time and haven’t baked anything yet. I have blueberries and although you mentioned loving the combination of ginger and raspberries I think I’ll go ahead and make your recipe using the blueberries. I have everything else on hand. Thank you for the idea!
Divalicious
April 29, 2015 at 9:10 pmSounds yummy! Let me know how it works out. If you are new to coconut flour, try my chocolate and orange brownies too!!
tinywhitecottage
April 29, 2015 at 9:15 pmOk! Good place to start baking with it. Thank you!
tinywhitecottage
April 29, 2015 at 9:18 pmOh, and BTW, I love your blog! You have some great choices for folks (like us) looking to eat clean and to cut out gluten! I really must try your cauli and broccoli crusts.
Divalicious
April 29, 2015 at 9:20 pmAwwwh..thanks! If you need any pointers on cooking with coconut flour drop me a line!