-
Servings
8 -
Prep Time
10 Minutes -
Cook Time
18 Minutes -
Total Time
30 Minutes -
Difficulty
Easy
INGREDIENTS
MUFFINS
| 160g | milk (1/2 cup + 4tbsp ) |
| 80g | mashed bananas or apple sauce (1/2 cup) |
| 70g | maple or agave (1/4 cup) |
| 35g | coconut sugar (3 tbsp) |
| 140g | oat flour (1 cup + 1.5tbsp) |
| 1 | tsp bicarbonate of soda |
| 120g | almond flour (1 cup) |
| Pinch of salt | |
| 40g | freeze dried raspberries (3 handfuls) |
| 80g | vegan white chocolate (1/2 cup) |
FROSTING
| Melted White chocolate or powdered sugar icing (I used monkfruit as a natural alternative) |
OFFICIAL OBSESSION WITH THIS COMBINATION IN LOAF CAKES, COOKIES AND NOW MUFFINS TOO. YOU NEEEEED TO TRY THESE!! HOT, FLUFFY, AND MELT IN YOUR MOUTH WHITE CHOCOLATE MUFFINS FILLED WITH BURSTS OF SWEET, TART RASPBERRIES 😋
METHOD
- Preheat the oven to 180C
- Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
- Add the dry ingredients in a large mixing bowl and stir, excluding the white chocolate chips and raspberries
- Once the batter is smooth, stir in the white chocolate and raspberries, pour into a lined muffin tray and bake for 18 minutes until just golden
- For the frosting, either drizzle in melted white chocolate, or add a little plant milk to your monkfruit sweetener for a white icing. Drizzle on top and serve warm.