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.