Gluten-Free & Vegan White Chocolate Raspberry Lemon Muffins
A miracle happened this morning. I woke up, and it was 62-degrees outside! Um, what? That just doesn’t happen in the south during July! I’m all for it. After this post goes live, I’m heading out the door for my run! The housework can wait because there’s no way I’m going to pass up being outside in this weather.
Let’s have a muffin chat.
I was debating whether to make this recipe into a loaf or muffins. I made a poll to help me with the decision over on Instagram, and you all voted for muffins. Muffins are more convenient for when you’re on the go, they cook more evenly, and my self-control with muffins is so much better. The reason I love baking my muffins instead of buying them at the store is that it’s usually true that a muffin is nothing but a naked cupcake. I always try to make my muffins with no added sugar because of that reason. I want my muffin recipe to be a healthier start to the day and not a muffin that’ll have you looking for a yoga mat to fall asleep on mid-afternoon. And why waste your time on a muffin filled with sugar? Shoot, just go for the cupcake!
These raspberry lemon white chocolate muffins are vegan, gluten-free, dairy-free, no added sugars, and no added butter or oils! The awesome part? They taste just as good as the naked cupcakes. And what better summer flavors than raspberry and lemon?
ps: please do not count the number of times I just said the word “muffin.”
♥ 1 cup of fresh raspberries
♥ 1/4 cup of vegan white chocolate chips (optional)
♥ 1/2 cup of unsweetened applesauce
♥ 1 tsp of vanilla extract
♥ juice from 1/2 small lemon
♥ 1 1/2 cup unsweetened almond milk
♥ 1 3/4 cup of brown rice flour
♥ 1 tsp baking soda
♥ 1/4 tsp sea salt
♥ 1/2 cup granulated monk fruit sweetener (or 4 packets of the monk fruit sweetener)
♥ 1/4 cup flaxseeds mixed with 3 tbsps of water
It took me so long to find dairy-free white chocolate chips that I liked! These are the Pascha brand. I was a little wary after eating them straight from the bag, but after baking them into the desserts, they tasted outstanding!
What I love about this recipe is that you don’t need any fancy mixers. All you need is a giant mixing bowl, muffin pan, and oven!
When it comes to vegan recipes, the best part is being able to try the dough without the fear of salmonella. This dough is dangerous, though because it tastes so good! I usually give a taste test to see if it needs more sweetener, lemon, or vanilla!
I love how fresh the raspberries are in the summer! I throw them into just about anything.
I only added 1/4 cup of the white chocolate chips because I wanted the lemon and raspberries to be more prominent. You can add as many as you like though!
Grease a baking dish with avocado oil, and add 1/3 cup of the batter into the slots.
I topped mine with lemon slices before baking! This adds a fun decorative piece. 😊 If you add honey or any sweetener to the lemon, it’ll glaze in the oven and taste like candy slices.
I baked the muffins for 22 minutes at 375 degrees, and they turned out perfect!
Raspberry Lemon White Chocolate Muffins (Vegan & Gluten-Free)
The perfect snack-time or breakfast on-the-go muffin!
- 1 3/4 Cups Brown Rice Flour
- 1 Tsp Sea Salt
- 1 Tsp Baking Soda
- 1/2 Cup Monk Fruit Sweetener (or 4 packets if boxed kind)
- 1/2 Cup Unsweetened Applesauce
- 1 1/2 Cups Unsweetened Almond Milk
- 1 Tsp Vanilla
- 1/4 Cup Flaxseeds + 3 tbsps water
- 1/2 Juice of Small Lemon
- 1/4 Cup White Chocolate Chips
- 1 Cup Raspberries
Preheat oven to 375 degrees
Combine water and flaxseeds, and set aside
In a large mixing bowl, sift together the flour, salt, baking soda, and monk fruit.
Add the almond milk, flaxseeds, applesauce, vanilla, and lemon juice to the mixing bowl with the dry ingredients. Combine well.
Fold in the white chocolate chips and raspberries.
Add 1/3 cup of the dough to a greased muffin pan
Bake 22-24 minutes (or until toothpick comes out clean)
Now, grab a tall glass of almond milk, and enjoy this perfect treat!
Questions for you!
- What is your favorite summer fruit?
- What is your favorite on-the-go breakfast bar? (I’d love to recreate it for a blog post)
- What’s the last thing you baked?
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