Gluten Free Raspberry White Chocolate Muffins

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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

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dessert


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


  • 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!


  • 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.

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