Cascadian Farm Organic Goodness


Honey-Sweetened Raspberry and Coconut Cream Muffins

Growing up we always had a giant jar of honey in the cupboard. My grandma's sister and her husband had a beehive on their property, and when they would harvest, they'd send honey to all of the kids, which included our house. I grew up with a giant glass jar and a chunk of honeycomb, never knowing that honey supposedly came in a bear-shaped plastic bottle.

When I was in the position to start stocking my own cupboard with honey, the plastic bear just wouldn't do. I'd been spoiled with fresher, more complex honey my entire life. I soon sought out the honey vendor at the farmers market. There I found multiple varieties of honey, processed and unprocessed, ranging in color from dark to light. Nowadays I tend to buy two or three varieties for different purposes, but my go-to favorite is buckwheat. I love the dark, molasses-like flavor on biscuits and cornbread.

I recently had quite a bit of unprocessed honey gifted to me, and it is fantastic to work with. The texture is between a liquid honey and creamed honey, with a bit softer texture. I started off with the pannekoeken, and then I moved on to baking. For these muffins I chose a blueberry blossom honey, which is just slightly reminiscent of blueberries.

These muffins are dairy free, using coconut oil and coconut milk in place of the butter and milk you'd generally find in muffins. They're soft and moist, and are a great way to serve the last of the raspberries as we head into fall. No fresh raspberries there? Substitute peaches, blueberries, cherries or any frozen fruit you have on hand.


Raspberry and Coconut Cream Muffins

1 egg

½ cup coconut oil

¼ cup honey (I used unprocessed)

2/3 cup spelt flour

¾ cup whole wheat flour

¾ teaspoon baking powder

½ teaspoon salt

¼ cup coconut milk

1 ½ cups fresh or frozen raspberries


Preheat oven to 350º F. In a large mixing bowl, mix together egg, coconut oil and honey. In a separate bowl mix flours, baking powder and salt together. Add to the egg mixture and mix together. Stir in the coconut milk just until all is incorporated. Fold in raspberries.

Line 12 muffin cups and fill with batter. A large-sized scoop works perfectly for this. Bake at 350º F for 20-25 minutes until tops are lightly brown and bounce back when tapped in the middle. Allow to cool partially. Top with coconut cream icing (below) and garnish with fresh raspberries, if desired.

Coconut Cream Icing adapted from Elana's Pantry

¼ cup coconut milk

3 tablespoons honey

2 teaspoons arrowroot powder or cornstarch

½ teaspoon water

1 ½ tablespoons coconut oil


Heat coconut milk and honey in a small saucepan. Simmer for 10 minutes. Mix together arrowroot powder and water to form a paste. Whisk into saucepan. Remove from heat and stir in the coconut oil. Freeze for 20-30 minutes. Whip again and add to piping bag. Pipe onto muffins.

Photos by Shaina Olmanson

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