Start your morning right with Gluten-Free Raspberry White Chocolate Muffins! These muffins are a delightful blend of wholesome ingredients, topped with a sweet and salty streusel for that perfect crunch. Whether enjoyed warm with a cup of coffee or as a mid-day snack, they’re sure to satisfy your cravings!
Why You’ll Love This Recipe:
- These muffins strike the perfect balance between breakfast and dessert, offering a healthy yet sweet treat.
- Sweetened naturally with ripe bananas and coconut sugar for guilt-free indulgence.
- Moist and tender with a delightful crunch from the streusel topping.
- Bursting with juicy raspberries for a burst of freshness.
- Dairy-free and easily adaptable to be gluten-free with the use of gluten-free flour.
- An excellent way to use up those overripe bananas, using simple pantry staples.
Tips And Tricks:
- Start by mixing the wet ingredients before incorporating the dry ingredients for the best texture.
- Don’t have bakery-style muffin liners? No problem! Use parchment paper instead for easy cleanup.
- To check if the muffins are done, insert a toothpick into the center; it should come out clean when they’re ready.
- Feel free to adapt the recipe to make a loaf or regular-sized muffins; just adjust the baking time accordingly.
Frequently Asked Questions:
- Can I use a different type of flour instead of oat flour? Yes, you can substitute with a 1:1 gluten-free flour blend like Bob’s Red Mill.
- Can I make these vegan? Absolutely! Use flax eggs instead of regular eggs, but note that the texture may vary slightly.
- Can I bake this in an 8×8 pan instead of muffins? Yes, you can! Just keep an eye on it and adjust the baking time accordingly.
Gluten Free Raspberry White Chocolate Muffins
Ingredients
Raspberry Muffins:
- 3 ripe spotty bananas
- 1/2 cup coconut sugar
- 1/3 cup melted coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cup oat flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup raspberries
- 1/2 cup white chocolate chips
Streusel Topping:
- 1/4 cup vegan or regular butter melted
- 3 tbsp coconut sugar or substitute with cane sugar, brown sugar, or monk fruit sweetener
- 1/4 tsp sea salt
- 1/2 cup gluten-free flour such as Bob’s Red Mill 1:1, or all-purpose flour if not gluten-free
Instructions
- Preheat oven to 375°F and line a muffin tin with liners or coat with non-stick spray.
- In a large bowl, mash the bananas and mix with coconut sugar, melted coconut oil, eggs, and vanilla extract.
- Add oat flour, baking powder, baking soda, and salt, and gently fold in raspberries and white chocolate chips.
- Spoon batter into muffin tins.
- In a small bowl, combine ingredients for streusel topping, then crumble over the muffin batter.
- Bake for 32-35 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Enjoy warm or at room temperature!
Notes
- Mix wet ingredients first before adding dry ingredients.
- Use parchment paper if you don’t have muffin liners.
- Muffins are done when a toothpick comes out clean.
- Adjust baking time for different-sized muffins or loaf.