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White Chocolate Chip Raspberry Muffins

Author Casey Colodny
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 10 muffins
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Fluffy and soft White Chocolate Chip Raspberry Muffins bursting with fresh flavor. The sweetness of the white chocolate blends perfectly with the slightly tart raspberries! Each bite is bursting with flavor and texture.

Ingredients

WET

  • 2 eggs
  • ⅓ cup maple syrup
  • ¼ cup natural creamy almond butter
  • ¼ cup coconut oil melted and cool
  • ¼ cup coconut sugar
  • 2 tsp vanilla extract

DRY

  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup fresh raspberries cut into ¼’s
  • ⅓ cup white chocolate chips + extra for topping

Instructions

  • Preheat oven to 350F and line the tins with x10 regular size muffin liners.
  • Mix together wet ingredients in a large mixing bowl.
    A white bowl is filled with coconut oil, coconut sugar, maple syrup, eggs, and almond butter. A whisk sits in the bowl to mix everything.
  • Add in almond flour, coconut flour, baking powder, baking soda, and salt - stir until just combined.
    Almond flour, coconut sugar, coconut flour, baking soda, and baking powder are all added to the bowl of wet ingredients.
  • Add your fresh raspberries and white chocolate chips.
    White chocolate chips and fresh raspberries are added to the batter of gluten free muffins.
  • Fill each cup so it is almost full with batter (I used a 5 tbsp cookie scoop to evenly fill each muffin cup). Optional: top each muffin with extra fresh raspberries and a few white chocolate chips.
    Six muffin tins are lined and filled with raspberry muffin batter. There are white chocolate chips and fresh raspberry pieces on top of the batter.
  • Move to the oven and bake for ~23-25 minutes, or until a knife inserted comes out clean.
    Six fresh baked raspberry white chocolate chip muffins sit in a pan to cool.
  • Remove and let cool completely then enjoy!

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