Recipe
White Chocolate Raspberry Muffins
35 minutes
SERVINGS:9
Ingredients
| 3/4 | cup (90g) of BN Pure Pro |
| 1/2 | cup gluten-free baking flour |
| 1/2 | cup coconut flour |
| 1/2 | cup calorie-free sweetener |
| 2 | tsp. baking powder |
| 1/2 | tsp. salt optional |
| 1/2 | cup (4 large) egg whites |
| 1/3 | cup creamy cashew butter |
| 1/3 | cup unsweetened almond milk |
| 1 1/2 | tsp. pure vanilla extract |
| 2/3 | cup raspberries fresh or frozen |
| 1/4 | cup white chocolate chips |
Method
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Step 1
Preheat oven to 180C
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Step 2
Whisk together dry ingredients (through salt) in a medium mixing bowl.
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Step 3
Add wet ingredients (through vanilla) and mix until no clumps remain.
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Step 4
Gently fold in raspberries and white chocolate chips (mixture will be thick).
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Step 5
Scoop batter into six wells of a muffin tin that have been coated with cooking spray. If you’re using liners, coat the insides of the liners with cooking spray. For smaller, lower-calorie muffins, divide between nine wells.
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Step 6
Bake for 30-35 minutes until golden brown and a toothpick or knife inserted comes out mostly clean.
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Step 7
Leftover muffins will be kept in the fridge in an airtight container for at least one week or in the freezer for one month.
