Gluten-Free Raspberry and White Chocolate Muffins
These naturally sweet gluten free raspberry and white chocolate muffins with pistachios are not only super easy to whip up (they take 30 minutes, start to finish!), they’re also very delicious and bursting with fresh raspberries. You can enjoy one of these deliciously moist muffins for breakfast or any other time of the day. So if you’re looking for a fun way to use up some fresh raspberries, give these muffins a try.
Ingredients
To make these raspberry oat muffins, here’s what you’ll need:
- oat flour (use a certified gluten-free oat flour if needed, like this one)
- baking soda
- baking powder
- kosher salt
- maple syrup
- dairy-free milk
- avocado oil
- egg
- vanilla extract
- fresh raspberries (washed and pat dry)
- white chocolate chips
- raw pistachios, roughly chopped
How to make raspberry and white chocolate muffins
These easy gluten-free oat flour muffins are super easy to make. All you need are two bowls and about ten minutes to make them.
In a medium sized bowl, whisk the dry ingredients together
In a large bowl, whisk the wet ingredients until well combined.
Pour the dry mixture into the wet and stir with a spatula until just combined. Fold in the raspberries, white chocolate and pistachios until just incorporated.
Scoop the batter into the muffin tin.
Place in the oven to bake for 20 to 24 minutes, until golden brown on top and muffins are set.
Remove from the oven and let cool for ten minutes, then remove the muffins from the tin and let sit on a cooling rack.
Notes
I love the balance of tart raspberries with the sweetness of white chocolate and they work perfectly in these muffins. Pistachios offer some texture and of course more flavour as well.
- Use fresh raspberries: I prefer using fresh raspberries for this recipe as they won’t stain the batter, but frozen will work as well.
- Room temperature ingredients: try and use room temperature ingredients (milk, maple syrup and egg).This helps your muffins to rise and remain fluffy. Please note, these muffins won’t rise a lot, but they’re moist and delicious!
- Baking time: check on the muffins around 19 minutes as all ovens vary somewhat. Mine took just over 20 minutes.
- How to store: these should be kept in the fridge in a sealed container after one to two days. They will last in the fridge for up to three days, or freeze for longer.
- Reheat: you can reheat cold muffins in the microwave for about 15 seconds or so if you want to soften them a bit.
- White chocolate chips: if you’re in Canada, try these ones from Healthy Crunch, I love them!
Substitutions
- Avocado oil: use melted coconut oil instead, but be sure to use room temperature milk and maple syrup when adding otherwise the coconut oil will solidify.
- Oat flour: I haven’t tested these raspberry and white chocolate muffins with other flours, if you make a swap, let me know!
- White chocolate: if you really don’t like or want to use white chocolate, try with regular chocolate chips.
- Nut-free: omit the pistachios.
More Muffin Recipes to Try
I have to say these gluten free raspberry and white chocolate muffins are quickly becoming my favourite muffin recipe, but here are some more muffin recipes to try.
- Hot Chocolate Muffins with Marshmallows (Vegan & GF)
- Healthy Banana Nut Muffins
- Cheese and Bacon Muffins with Jalapeños
- Green Smoothie Muffins (Blender Muffins)
- Apple Cinnamon Muffins with Crumb Topping (gluten-free)
- Baked Berry Oatmeal Cups
- Savoury Oatmeal Cups
Ok, let’s make some muffins!
If you make these gluten free raspberry and white chocolate muffins, please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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Print
Raspberry and White Chocolate Muffins (Gluten-Free)
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 11
- Category: baking
- Method: oven
- Cuisine: American
- Diet: Gluten Free
Description
These raspberry and white chocolate muffins are moist, full of flavour and studded with pistachios for a little texture. Plus they’re gluten-free too!
Ingredients
- 2 cups oat flour (spoon and level method), 188g
- 1 tsp baking soda (6g)
- 1 tsp baking powder (4g)
- 1/2 tsp kosher salt
- 1/2 cup maple syrup (154g)
- 7 tbsps milk (dairy-free) (103g)
- 3 tbsps avocado oil
- 1 egg
- 1 1/2 tsps vanilla extract
- 1 cup fresh raspberries (washed and pat dry)
- 1/2 cup white chocolate chips
- 1/3 cup raw pistachios, roughly chopped
Instructions
- Preheat the oven to 350℉ and line a muffin tin with liners.
- In a medium sized bowl, whisk the oat flour, baking soda, baking powder and salt.
- In a large bowl, whisk the maple syrup, milk, oil, egg and vanilla until well combined.
- Pour the dry mixture into the wet and stir with a spatula until just combined.
- Fold in the raspberries, chocolate and pistachios until just incorporated.
- Scoop batter evenly into 11 cups.
- Place in the oven and bake for 20 to 24 minutes, until golden brown on top and muffins are set.
- Remove from the oven and let cool for ten minutes, then remove the muffins from the tin and let sit on a cooling rack.
Notes
How to store: Leftover muffins can be stored room temperature for one to two days and then transferred to an airtight container in the fridge for up to three days, or freeze for longer.
