Nothing beats raspberry white chocolate and these could possibly be the best muffins I’ve made to date! They’re super moist and made with really wholesome ingredients.
It’s funny because I’m not actually a massive fan of white chocolate but in baking and when paired with raspberries it’s one of my favourite flavours. These are super easy and uses apple and maple syrup as the sweetener.
If you’re wanting a lower sugar, vegan white chocolate Pana Organic have amazing gluten free, dairy free chocolate options as well as dark and milk chocolate. I genuinely love making muffins for the week and this recipe was inspired from my trip to the Gold Coast last year where I spent a week at the Gwinganna lifestyle retreat. It was beyond amazing and couldn’t recommend it more. I never thought of adding water to a muffin mixture until I read their cook book. Once you have the base of a muffin recipe you can really add what ever flavours you like.
1 apple grated
1/3 cup maple syrup
3/4 cup of water
2 cups oat flour
1 1/2 cup almond meal
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 cup raspberries
1/2 cup white chocolate
Pre heat your oven to 180 degrees and grease your muffin tray with a little bit of coconut oil.
In a medium sized bowl add your apple, maple syrup and water and mix through.
Blend your oats into oat flour and add them to a separate bowl with the almond meal, cinnamon, baking soda, baking powder, salt, raspberries, white chocolate and mix together.
Add the wet ingredients to the dry and mix until combined.
Scoop the mixture to your muffin tins and bake for 30 minutes until golden.
Note: If you want these muffins to be gluten free sub the oat flour with a gluten free flour.
Have fun and enjoy