Raspberry & White Chocolate Muffins

After a self-induced sugar coma last night (consisting of Oreo ice cream, white chocolate, vegan mnm’s and the famous ‘Vego Bar’), I woke up feeling a little “sugar hungover.” I walked to the kitchen for my morning glass of Metamucil and saw a half opened bag of white chocolate buttons, staring at me.

I wanted them out of the house as quickly as possible. I debated whether I should just eat the leftover bag in one sitting and be done with it, ration it out (which I knew would never work), or create a tasty, semi-healthy treat to take with me to uni and work this week. The latter won.

I absolutely adored raspberry and white chocolate muffins pre-vegan days, but had never tackled a vegan version. So here it is. And I think it’s pretty bloody good.

There’s no need for an insane amount of sweetener in this recipe, as the combination of coconut yoghurt, raspberries and white chocolate provide plenty. However I did add a dash of maple syrup just to balance the flavours out. Don’t leave out the coconut yoghurt as it is what makes these muffins moist and fluffy.

Ingredients:

  • 1 cup self-raising flour
  • 3/4 cup wholemeal self-raising flour
  • 1tsp baking powder
  • Pinch salt
  • 3tbsp melted coconut oil
  • 1/4 cup maple syrup
  • Egg replacer equivalent to 2 eggs
  • 1 cup unsweetened coconut yoghurt (I used the Nude Vanilla Coconut Yoghurt)
  • 1/2 cup soy milk
  • 1.5 cups frozen raspberries
  • 1 cup vegan white chocolate buttons

Method:

  1. Preheat oven to 180 degrees celsius.
  2. In a large mixing bowl, combine the flour, baking powder and salt. Combine well.
  3. In a seperate mixing bowl, add the maple syrup, coconut oil and egg replacer, stirring well.
  4. Add the coconut yoghurt and soy milk to the wet mixture, again stirring to combine all ingredients.
  5. Pour the wet ingredients into the dry and mix well, but not too vigorously. (If the mixture is too dry, add a splash more soy milk.)
  6. Fold through the raspberries and chocolate chips.
  7. Spray a muffin tin with oil (or use cupcake liners) and then evenly divide the mixture amongst 12 muffin cups.
  8. Bake for 22 minutes or until you can stick a skewer through the muffin without any batter sticking. Leave the muffins in the tray until cooled.

Makes 12.

These will last up to 5 days in the fridge, which makes them the perfect school, uni or work snack for busy days!

One Comment Add yours

  1. rhythminlife says:

    These look good 😍

    Liked by 1 person

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