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I’m pretty sure raspberry white chocolate muffins were made for summer. They’re light, refreshing, and bursting with flavor! This recipe is made with oat flour and is gluten free, dairy free, and refined sugar free. These raspberry white chocolate muffins are great for breakfast or dessert, or for a mid-day snack! If you love raspberries and white chocolate, I think you will adore these muffins!
How many raspberry white chocolate muffins does this recipe make?
This recipe make 12 large raspberry white chocolate muffins. You can also make mini muffins in you prefer! Simply add the batter to a mini muffin tin and bake the muffins for about 15 minutes, or until a toothpick inserted in the center comes out clean.
What ingredients do I need to make these muffins?
If you want to make these raspberry white chocolate muffins, here’s what you’ll need:
- oat flour (I use homemade)
- baking powder
- baking soda
- salt
- fresh raspberries
- white chocolate chips
- pure maple syrup or honey
- neutral oil (olive oil, coconut oil, or MCT oil)
- flax eggs or regular eggs
- unsweetened applesauce
- yogurt (I use dairy free)
- water or dairy free milk
- pure vanilla extract
How do I make this recipe nut free?
If you want to make this recipe nut free, be sure to use olive oil (or another neutral oil) instead of coconut oil or MCT oil.
Where can I find dairy free white chocolate chips?
Both Enjoy Life Foods and Pascha offer delicious dairy free white chocolate chips!
What MCT oil do you use?
I like to use Carlson Labs MCT in my recipes. Their MCT oil is derived from high quality coconut oil and has a very neutral taste!
How do I make homemade oat flour?
You can make your own oat flour by adding rolled or old fashioned oats to a high speed blender. Blend the oats until a smooth flour forms (usually about 30-60 seconds). Simply use the flour in this recipe!
Where can I find dairy free yogurt?
You can find dairy free yogurt at most grocery stores! I like to use Forager Project unsweetened cashew milk dairy free yogurt. Another great option is Kite Hill unsweetened dairy free yogurt. Feel free to use whatever dairy free yogurt you prefer, or just use regular yogurt instead. Either one will work!
What if I don’t have yogurt?
If you don’t have yogurt on hand, you can try replacing it with mashed banana, mashed avocado, or more applesauce. Please note, I haven’t tried this recipe with those substitutions.
What if I don’t have applesauce?
If you don’t have unsweetened applesauce on hand, you can try replacing it with more yogurt, mashed banana, or mashed avocado. Please note, I haven’t tried this recipe with those substitutions.
How do I store these raspberry white chocolate muffins?
I like to store these raspberry white chocolate muffins in an airtight container on the counter for 3-4 days. You can also store them in the fridge for up to 5 days or in the freezer for 2-3 months.
In the mood for more muffins?
If you’re in the mood for more delicious muffins, try some of my favorites below!
- Chocolate Chip Oat Flour Muffins
- Double Chocolate Oat Flour Muffins
- Lemon Poppyseed Muffins
- Light and Fluffy Blueberry Muffins
- Cinnamon Sugar Oat Flour Muffins
- Hearty Pumpkin Chocolate Chip Muffins
Ready to make these raspberry white chocolate muffins? The full recipe is below!
Raspberry White Chocolate Muffins
Ingredients
- 2 cups oat flour (I use homemade)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh raspberries
- 1/2-3/4 cup dairy free white chocolate chips
- 1/2 cup pure maple syrup (or honey)
- 1/4 cup neutral oil (olive oil, coconut oil, or MCT oil)
- 2 eggs (flax eggs or regular eggs)
- 1/2 cup unsweetened applesauce
- 1/2 cup yogurt (I use dairy free)
- 1/4 cup water (or dairy free milk)
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F and line 12 muffin tins with cupcake liners. Gently spray the cupcake liners with cooking spray. If you want to omit the cupcake liners, simply spray the muffin tins with cooking spray.
- While the oven is preheating, add the dry ingredients to a large bowl and whisk well.
- Add the wet ingredients to the dry ingredients and whisk again, until everything is well combined.
- Gently fold in the raspberries and white chocolate chips.
- Distribute the batter evenly between the muffin tins.
- Bake the muffins at 350°F for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool completely. Once cooled, drive the muffins with melted white chocolate (optional).
- Once completely cooled, store the muffins in an airtight container on the counter for 3-3 days or freeze for long term storage.