White Chocolate & Raspberry Muffins
Sweets

White Chocolate & Raspberry Muffins

Serves
12 muffins
Prep Time
10 minutes
Cooking Time
20 minutes

Back again with my all time favourite flavour for sweet treats – White Chocolate and Raspberry. These muffins are gluten free, cane sugar free and packed full of flavour. Depending on the white chocolate you use, we love Loving Earth Salted Caramel, these muffins are vegan.

Dry ingredients
1 1/4 cups gluten free flour
3/4 cup almond meal
3/4 cup coconut sugar
pinch of salt
1 tsp baking powder
1/2 tsp baking soda
Wet ingredients
1/2 cup Pureharvest Activated Almond Milk,
1/4 cup coconut oil, melted
2 tsp vanilla essence
1 tsp lime juice / apple cider vinegar
1/4 cup coconut yoghurt
1/4 cup Pureharvest Rice Malt Syrup,
1 cup frozen raspberries
100 g white chocolate, chopped

Preheat the oven to 180 celsius and line a muffin tray with cupcake cases.

Mix the wet ingredients (except the white chocolate and raspberries) together in a bowl and set aside. In another large bowl sift together the dry ingredients. Add the wet ingredients to the dry ingredients and mix well. Be careful not to overwork the mixture, but make sure there are no lumps. Fold through the white chocolate and frozen raspberries.

Spoon the mixture into the cupcake cases so they are about 3/4 full.

Bake in the preheated oven for about 20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and place on a cooling rack.

Enjoy!

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