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.”
INGREDIENTS
♥ 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)
Equipment
- mixing bowl
- muffin pan
- oven
Ingredients
- 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
Instructions
- 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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I love the look of these! So cute and colourful, perfect for parties. 🙂 The last thing I baked was fish – does that count? Though I suppose the correct term would be “roasted”. 😛
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Thanks, Charmaine!
Hey it counts! haha
I love raspberries and pineapple! I’ve been wanting to try a meal in a pineapple bowl sometime this summer, you should totally make a recipe like that!
I really like KIND bars, especially one with peanut butter
Last thing I baked was personal pie crust and put sugar free pudding and fruit in as the filling.
I did do that once with a parfait and it was good! When I went to Hawaii, I actually had poke in a pineapple bowl which was pretty darn cool! Maybe something like that 😃
ohhh yum!!!
These look delicious!
How much almond flour would you use to substitute the brown rice flour?
Hi, Ashley! I haven’t tried these out with almond flour yet, so I can’t confirm that. Whenever I use almond flour as a replacement, I usually end up using coconut flour as well if it’s too runny.
YUM!
😊
Yum!! Definitely making these this weekend. My goto breakfast bar at the moment is a organic cacao, fig & orange raw bar, it’s so delicious (literally just ate one while reading this post) they are made by Ceres organics, they also make an lemon cheesecake one which is dangerously delicious as well. My favourite summer fruit is any kind of berries, they go well with any meal. Have a fantastic weekend
Oh that sounds delicious!
& I hope you enjoy these!!
I looooove white chocolate and raspberries!
I think peaches are my favorite summer fruit.
The last thing I baked was a key lime pie.
A key lime pie sounds amazing right now! & peaches are also one of my faves!
Great recipe! Where can I find those white chocolate cihps?
I bought them on their website!:)
Hello Taralynn !
I just made your recipe yesterday and it turned out tasty, it is a very refreshing and digest dessert, I loved it. I just put less sugar, less chocolate and added the peel of half a lemon. I didn’t have flaxseeds so I used chiaseeds instead : perfect result ! It isn’t the first time I try one of your muffin recipes and it is always good !
My favorite summer fruit : probably apricot ! Also flat peaches are for me the summum of summer spirit , I like tasting it with a french specialty, a biscuit flavored with orange blossom. With a good tea, it’s a dream !
The last thing I baked : apart from your lovely muffins, I baked an amazing cherry « clafoutis » (I don’t know the word in english).
Have a nice week-end !
Hi, Karine!
I’m so happy you enjoyed the recipe 😊 Glad you used chia seeds as a replacement!
Yum! I love apricots too, especially in the summer! If you can, try to find Cherry Plums. I think you’d love them!
ohhh that sounds good! Anything cherry is a win for me!
Yes, cherry plums are very nice too, I like them in pie or in jam <3
Have you ever tasted cherry ice-cream ? It is one on my favorite ice-cream flavour, apart from lemon (of course !) and chocolate (the sorbet one, not the one with milk !).
Love cherry ice cream 🙂
Hi Taralynn I just saw this reciepe do you think I could sub the flour for whole wheat or almond flour and the measurements be the same ?