Raspberry and White Chocolate Muffins

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!

Prep:

10 mins

Cook:

20 mins

TOtal:

30 mins

servings:

11

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.