Raspberry & White Chocolate Breakfast Muffins

My Raspberry and White Chocolate Breakfast Muffins are perfect for a relaxed Sunday bake, setting you up for the week ahead with something nourishing on hand. They're a balanced, wholesome option to enjoy for breakfast or as a snack anytime during the day.

GLUTEN-FREE | REFINED SUGAR FREE | DAIRY FREE

These muffins are beautifully soft and fluffy on the inside, with a deliciously crunchy, nutty topping. The best part - they're incredibly versatile, easily adapt them using whatever you have on hand. Swap your preferred milk, oil, yoghurt or berries to create a version that suits you perfectly.

Wet Ingredients:

1 mashed banana

2 eggs

3 tablespoons organic maple syrup

1/3 cup coconut oil

1/3 cup milk of choice

1/3 cup coconut yoghurt

1 teaspoon apple cider vinegar

Dry Ingredients:

1 cup almond meal

1/2 buckwheat flour

1 tablespoon baking powder

1/2 teaspoon bicarb

1 teaspoon cinnamon

pinch of salt

1 cup fresh organic raspberries

80g pana organic white baking chocolate (or similar)

Crunchy Toppings:

1/2 cup of walnuts

2 tablespoons shredded coconut

1 tablespoon coconut sugar

Method

1. preheat oven to 180 degrees celsius (fan forced)

2. mash the banana with a fork until its creamy. add the remaining wet ingredients into the mashed banana and whisk together with a fork.

3. combine all the dry ingredients into a separate bowl

4. make a well in the middle of the dry mix and add the wet mix, folding together until well combined. once combined add raspberries and chopped white chocolate.

5. using a 12 space muffin tin evenly divide the mix

6. mix together crunchy topping ingredients and divide between the muffins.

7. bake for 25-30 minutes

8. enjoy warm and fresh out of the oven or leave to cool and store in an airtight container for up to 4 days.