Gluten Free Raspberry White Chocolate Muffins

Posted on

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating