Light and Fluffy Vegan White Chocolate Raspberry Muffins

after a few tries, Light and Fluffy Vegan White Chocolate Raspberry Muffins have been perfected.

i had to experiment with a few different flour combinations but let me tell ya, the best is almond flour and cake flour.

the cake flour is essential here, as it is the only flour that truly gives Light and Fluffy Vegan White Chocolate Raspberry Muffins their airy texture.

Light and Fluffy Vegan White Chocolate Raspberry Muffins look and feel like clouds, they’re incredible.

while you are always welcome to experiment with substitutions, just be aware that yours will not turn out the same unless following my exact recipe :).

raspberries and white chocolate are the tastiest combination, especially for summertime. i don’t usually love fruit and chocolate together, but this duo is out of this world.

you can use fresh or frozen raspberries in the muffins. the key is to lightly coat them with cornstarch or arrowroot flour.

this will prevent them from sinking to the bottom and also help with the texture as it will draw in moisture.

vegan white chocolate chips can be hard to find, but i love Pascha because they’re delicious and found in quite a few grocery stores.

my local publix actually just started carrying them, but you can always order some online.

if you’re not a fan of either the white chocolates or raspberries, you can definitely make some swaps!

other berries would work, like blueberries or strawberries, and you could also use regular chocolate chips.

here’s everything you need to make Light and Fluffy Vegan White Chocolate Raspberry Muffins

cake flour (used king arthur brand)

almond flour

baking powder

baking soda

coconut sugar

vanilla extract

flax egg

appelsauce

organic cornstarch (arrowroot or tapioca flour should work too)

dairy free milk

vegan white chocolate chips

frozen raspberries

you can top Light and Fluffy Vegan White Chocolate Raspberry Muffins with a glaze if you would like!

i made a super simple one using lakanto powdered sugar and dairy free milk.

if you’re looking to make Light and Fluffy Vegan White Chocolate Raspberry Muffins more into cupcakes, then you can add some vanilla frosting.

while i call these muffins, the texture can easily pass for a cupcake too.

Light and Fluffy Vegan White Chocolate Raspberry Muffins are

vegan

made with wholesome ingredients

freezer friendly

fridge friendly

easily portable

light and fluffy

easy to make

if you love Light and Fluffy Vegan White Chocolate Raspberry Muffins, try these other recipes from my blog!

Raspberry Brownie Date Bites

No Bake Yogurt Protein Cookies

Healthy Banana Date Chocolate Bites

Cookie Dough Protein Peanut Butter Cups

Healthy Vegan Lemon Raspberry Muffin Cookies

Vegan Chocolate Chip Cookies Stuffed with Caramel

No Bake Peanut Butter and Chocolate Chip Protein Cookies

Vegan Strawberry Cheesecake Ice Cream

No Bake Vegan Protein Glazed Donuts

Vegan Chocolate Chip Protein Banana Cake

Super Fudgy Vegan and Gluten Free Sweet Potato Brownies

Vegan No Bake Protein Carrot Cake Bites

Vegan and Gluten Free Blueberry Bakery Donuts

Healthier Vegan Protein Butterfinger Bars

Vegan and Gluten Free Samoa Inspired Brownie Bread

No Bake Peanut Butter and Chocolate Pretzel Cups

No Bake Blueberry Superfood Lactation Cookies

are you going to make my Light and Fluffy Vegan White Chocolate Raspberry Muffins!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

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Light and Fluffy Vegan White Chocolate Raspberry Muffins

Recipe by MaryCourse: Breakfast, Muffins
Servings

10

servings
Prep time

7

minutes
Cooking time

30

minutes

Ingredients

  • 1 and 1/3 cup cake flour

  • 1 cup almond flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 cup coconut sugar

  • 2 tsp vanilla extract

  • 1 flax egg (1 tbsp flax meal + 3 tbsp water)

  • 1/2 cup applesauce

  • 3 tbsp organic corn starch

  • 1 cup dairy free milk

  • 3/4 cup white chocolate chips
  • 1 cup frozen or fresh raspberries

Directions

  • mix the wet ingredients first and then add in the dry ones. stir until a smooth batter forms.
  • lightly coat the raspberries in cornstarch and then gently fold in along with the chocolate chips.
  • add a heaping 1/4 cup full of batter to parchment paper muffin cups.
  • bake at 350 degrees for 30 minutes and then let them cool down completely.
  • drizzle with a glaze, store in the fridge, warm up a bit before eating and enjoy!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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