May 31, 2023

Breakfast

Desserts

Gluten Free Raspberry White Chocolate Muffins

Gluten Free Raspberry White Chocolate Muffins are the perfect start to your morning! These muffins are made with simple and wholesome ingredients and topped with a sweet and salty crunchy streusel. Enjoy warm with a cup of coffee or as a mid-day snack!

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a bowl of Gluten Free Raspberry White Chocolate Muffins in bakery style liners.

Why You’ll Love This Recipe

Gluten Free Raspberry White Chocolate Muffins are healthy enough for breakfast, but sweet enough for dessert!
Naturally sweetened with spotty ripe bananas and coconut sugar.
Super moist with a crunchy topping.
Loaded with fresh, juicy raspberries.
This recipe is dairy free and can be made gluten free with the use of gluten free flour.
A great way to use up those spotty bananas.
Made from basic pantry staple ingredients.
If you love this recipe, be sure to check out my Dairy Free Banana Chocolate Chip Muffins!

Ingredients And Substitutions

These are the main ingredients and substitutions for Gluten Free Raspberry White Chocolate Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

Use spotty ripe bananas for best results. These are naturally sweeter and much easier to mash.

Coconut sugar is a great natural sweetener that I love to use in my recipes. You may however use brown sugar, cane sugar or monk fruit sweetener instead.

Coconut oil will help these muffins have a moist flavor and texture. You can use any other type of oil such as Extra Virgin Olive Oil, Avocado Oil or even butter or ghee.

Eggs will help bind all the ingredients together while providing a fluffy texture.

Vanilla extract adds flavor to any baked good.

The base of these muffins are made with oat flour. You can make also use 1:1 gluten free flour blend such as Bob’s Red Mill to keep them gluten free. Otherwise, all purpose flour will work too.

Baking powder and baking soda will help these muffins rise and have a nice, fluffy texture.

Salt helps to balance out all the flavors.

Use fresh or frozen raspberries, alternatively you can use blueberries, blackberries, etc.

I prefer to use mini white chocolate chips because you get some in each bite. Otherwise, feel free to use regular white chocolate chips, or even white chocolate chunks.

The streusel is made with vegan butter, or regular butter.

Coconut sugar, or any other sweetener like cane sugar, brown sugar or monk fruit sweetener.

A touch of salt.

1:1 gluten free flour blend such as Bob’s Red Mill to keep them gluten free. Otherwise, all purpose flour will work too.

all the ingredients that you need to make these muffins in individual containers.

How To Make

ONE: In a large bowl mix together the mashed banana, coconut sugar, melted coconut oil, 2 eggs and vanilla extract.

coconut sugar, melted coconut oil, eggs and vanilla added to the mashed banana.

TWO: Then, add in the oat flour, baking powder, baking soda and salt.

oar flour, baking powder, baking soda and salt added to the wet ingredients.

THREE: Gently fold in the raspberries and white chocolate chips last, then add batter to pre-lined muffin tins.

fresh raspberries and white chocolate chips added to the batter.

the muffin batter added to the prepared muffin tins.

FOUR: In a small bowl combine all the ingredients for the streusel topping and then use your hands to crumble it and sprinkle on top of muffins.

melted vegan butter, coconut sugar, gluten free flour and salt added to a bowl.

the streusel topping ingredients all mixed together in a small bowl.

FIVE: Bake until golden brown and a toothpick inserted in the center comes out clean, enjoy!

one of the raspberry muffins cut in half.

Tips And Tricks

Mix together the wet ingredients first before adding in the dry ingredients.

If you don’t have bakery style muffin liners, use a piece of parchment paper instead.

You know muffins are done baking when a toothpick inserted in the center comes out clean.

Feel free to use this recipe to make a loaf or regular sized muffins instead, you may just need to adjust the baking time.

How To Serve And Store

Serve these Gluten Free Raspberry White Chocolate Muffins once they are cool enough to handle. Enjoy warm or at room temperature.

Store in an airtight container on the counter and enjoy within 3 days. Gluten Free Raspberry White Chocolate Muffins can also be stored in the fridge and enjoyed within 7-10 days, or frozen and enjoyed up to 30 days.

the baked gluten free muffins on a linen towel and in a bowl.

Taste And Texture

Gluten Free Raspberry White Chocolate Muffins are sweet and filled with a deep, rich chocolate flavor.

The texture is soft, chewy and fluffy.

Frequently Asked Questions

Can I use a different type of flour instead of oat flour?

1:1 gluten free flour blend such as Bob’s Red Mill.

Can I make these vegan, without eggs?

Yes, use flax eggs instead but please be mindful that the texture will differ slightly.

Can I bake this in an 8×8 pan instead of muffins?

Yes totally, time may vary. Check on it within 30-35 minutes and add 3-5 minutes at a time until a toothpick inserted in the center comes out clean.

Other Recipes You May Like

If you make these Gluten Free Raspberry White Chocolate Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Gluten Free Raspberry White Chocolate Muffins

PIN RECIPE

PREP TIME:

10 minutes

COOK TIME:

30 minutes

TOTAL TIME:

45 minutes

Author - Hannah

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, may sub 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 sub all purpose flour if not gluten free

SCALE:

YIELDS:

8 regular sized muffins

Directions

Preheat oven to 375F and prepare a muffin tin by lining it with liners or coating with non-stick spray.
In a large bowl mix together the mashed banana, coconut sugar, melted coconut oil, 2 eggs and vanilla extract.
Then, add in the oat flour, baking powder, baking soda and salt.
Gently fold in the raspberries and white chocolate chips last, then add batter to pre-lined muffin tins.
In a small bowl combine all the ingredients for the streusel topping and then use your hands to crumble it and sprinkle on top of muffins.
Bake for 32-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean, enjoy!

Notes

Mix together the wet ingredients first before adding in the dry ingredients.
If you don't have bakery style muffin liners, use a piece of parchment paper instead.
You know muffins are done baking when a toothpick inserted in the center comes out clean.
Feel free to use this recipe to make a loaf or regular sized muffins instead, you may just need to adjust the baking time.