Go Back
Print

Light and Fluffy Vegan White Chocolate Raspberry Muffins

Course Breakfast, Muffins
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 300kcal

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

Instructions

  • 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!