We are constantly on the look out for the perfect muffin. Over the years we have made numerous flavour combos, delved into various textures and explored various moisture levels only to discover there is no such thing as the perfect muffin for everyone. Sometimes someone wants more of a cupcake like muffin and other times they may be a fan of a more dense cake texture.
These vegan white chocolate and raspberry muffins are a light and fluffy muffin with a wonderful texture and moisture. With both coconut yoghurt and olive oil in the ingredients list they have a delicious depth of flavour that is so incredibly tasty.
Using oil in cakes creates the most deliciously moist texture. In every mouthful you get slightly tart raspberries couple with sweet white chocolate, absolute HEAVEN!
Preheat the oven to 175C fan. Grease and line a muffin tin with muffin cases or silicon reusable cases.
Prepare the flax egg by mixing the 2 tbsp flax meal and 6 tbsp water. Allow to sit for 5 minutes.
In a large bowl, mix together the coconut yoghurt, Nom Nut Bliss milk, vegetable oil, rice malt syrup and apple cider vinegar. Leave to one side.
In another bowl, mix together the flour, bicarb soda, baking powder, vanilla and sea salt.
Add the flax egg to the wet ingredients and stir to combine. Add the flour mixture and gently incorporate until you have a smooth batter, but be careful not to over mix. Add the raspberries and white chocolate to the mixture and gently fold through.
Spoon into the 12 muffin cases. Bake for 35-40 minutes. Remove from the oven and allow to cool before taking out of the muffin tin and cool completely.
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