Desserts & Baking

Always ready berry-and-coconut muffins

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Makes 24
20 minutes
30 minutes

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  • 3 free-range eggs, beaten
  • 400 g sugar
  • 1 1⁄2 cups sunflower oil
  • 200 g desiccated coconut
  • 180 g rolled oats
  • 560 g flour
  • 4 t baking powder
  • 4 t bicarbonate of soda
  • 3 T honey
  • 2 t salt
  • 4 cups milk
  • 100 g pecan nuts, chopped
  • sunflower seeds, for sprinkling
  • 200 g frozen raspberries or blueberries

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

Spoon into a greased 12-hole muffin pan, dotting a few berries into the batter. Sprinkle with sunflower seeds and bake for 25–30 minutes, or until golden brown and cooked through.

Keep the remaining batter in the fridge for up to 3 weeks and use as you need.

Cook's note This is my new favourite muffin recipe – great to bake quickly when the mood strikes because I’ve always got seeds and frozen berries at home.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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    Irene Nair
    20 November 2018

    The berry & coconut muffins – I baked them today. I used 300g sugar io 400g and 150g pecans. I still found the muffins too sweet. Otherwise the muffins turned out tasty. I also found the mixture a bit loose but it baked well.
    I always reduce sugar from recipes while baking. I don’t understand why it is necessary to use so much sugar when there are so many diabetics and when sugar is bad for you.
    Irene Nair

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    Bronwen Hudson-lamb
    31 July 2018

    I can’t eat coconut so what can I use to replace?

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