Chocolate Coconut Raspberry Protein Muffins

Chocolate Coconut Raspberry MuffinsHey there lovebirds, I have the perfect Valentine’s Day treat for you, and it’s not the old boring standby of little chocolate candies. No offense to the candies, or anything. We’re going for something a little more substantial this year, and your sweetheart will thank you for it.

Chocolate Coconut Raspberry MuffinsAnytime you combine chocolate and coconut, I’m in, so these obviously didn’t last long in my house. I made them flourless by using chocolate protein powder, so they even have an extra little nutritional boost. The addition of the shredded coconut adds a nice texture, and of course the raspberries add some extra sweetness and a pretty color on top. This recipe is simple, only requires one bowl, and takes about 30 minutes start to finish!Chocolate Coconut Raspberry MuffinsI made these for Kenny and he loved them (and he doesn’t even really like raspberries), so that is definitely a good sign. On a side note, I can’t believe this is the 10th Valentine’s Day that Kenny and I will spend together! So crazy. We never really make a big deal out of V-Day, which is exactly how I like it. He always gets me flowers, and I cook him dinner, we keep it low key and sweet.

Chocolate Coconut Raspberry MuffinsMake these for your favorite Valentine as a sweet treat or even as a part of breakfast in bed, they will love you for it. Let me know if you make them by showing me on Instagram! Tag me and hashtag #thewheatlesskitchen

Chocolate Coconut Raspberry Protein Muffins

Yield: Makes 10 muffins


  • 3/4 cup chocolate protein powder (I used Sunwarrior)
  • 2 tbsp cacao powder
  • 3 tbsp coconut sugar
  • 1/4 cup unsweetened shredded coconut
  • 1 tsp baking soda
  • 2 eggs
  • 3/4 cup unsweetened vanilla almond milk
  • 3 tbsp melted coconut oil
  • about 1 cup raspberries


  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, combine all of the ingredients together, except for the raspberries. Whisk until you have no more clumps.
  3. Spray a muffin tin with cooking spray, and spoon the batter into the tins until they are about 1/2-3/4 of the way to the top. Even out the top using a spoon or your fingers, and then place two raspberries on top of the batter. Gently push down on the raspberries until they are firmly secure, you don't have to push them all the way into the batter.
  4. Bake for 13-15 minutes, they are done when you can stick a knife in the middle and it comes out clean.
  5. Remove from the oven and allow to cool for a few minutes before removing from the pan.

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