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Dairy-free raspberry muffins

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  • High in dietary fibre
  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Lactose free
  • Dairy free

These raspberry muffins are a great dairy-free option for the kids. They’re ideal for after school or to pop in the lunch box.

  • Serves12
  • Cook time25 minutes
  • Prep time10 minutes, + Cooling time
Five dairy-free raspberry muffins


  • 1 1/2 cups (240g) wholemeal self-raising flour
  • 1 cup (120g) almond flour
  • 1/3 cup (60g) coconut sugar
  • 1/3 cup (75g) raw sugar
  • 250g fresh or frozen raspberries
  • 1 Coles Australian Free Range Egg
  • 1/2 cup (125ml) canola oil, sunflower oil or vegetable oil
  • 3/4 cup (185ml) dairy-free coconut and almond milk

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pan holes with paper cases. Combine the wholemeal flour, almond flour, combined sugar and raspberries in a large bowl.
  2. Step 2

    Whisk the egg, oil and milk in a jug. Add the egg mixture to the flour mixture and gently fold until just combined (don’t overmix). Divide mixture evenly among paper cases.
  3. Step 3

    Bake for 25 mins or until a skewer inserted in the centres comes out clean. Transfer the muffins to a wire rack to cool completely.

Nutrition Information

Per Serve

Energy: 1186kJ/284 Cals (14%)

Protein: 5g (10%)

Fat: 16g (23%)

Sat fat: 1g (4%)

Carb: 28g (9%)

Sugar: 13g (14%)

Fibre: 5g (17%)

Sodium: 143mg (7%)