Vegan Raspberry Streusel Muffins with White Chocolate
The combination of softly baked fresh raspberries, gooey white chocolate, and a nutty crunchy streusel truly is a winning combination especially in a muffin.
- Yield: 12 muffins 1x
Ingredients
Scale
Streusel
- 30g / 1 oz rolled oats
- 20g / 0,7 oz slivered almonds or more rolled oats
- 2,5 tbsp liquid sweetener of choice
- 1/2 tbsp nut butter of choice
- A hearty pinch of salt
Muffins
- 65g / 2,3 oz oat flour
- 60g / 2,1 oz buckwheat flour
- 1 tbsp milled flax or chia seeds
- 1,5 tsp baking powder
- 2 tsp baking soda
- A hearty pinch of salt
- 200ml / 1 cups minus 3 tbsp milk of choice
- 40g / 1,4 oz coconut sugar or other granulated sweetener
- 60g / 2,1 oz pitted dates
- 40g / 1,4 oz nut butter of choice
- 2 tsp white balsamic vinegar
- 1 tsp vanilla extract
Topping
- 100g / 3,5 oz raspberries, fresh or thawed from frozen
- About 50g / 1,75 oz roughly chopped white chocolate of choice
Instructions
- Preheat the oven to 160ºC / 320ºF. Grease or line a muffin pan with paper muffin liners.
- In a small bowl, combine all the ingredients for the streusel.
- In a large bowl mix the oat flour, buckwheat flour, milled flax seeds, baking powder, baking soda, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
- Add the wet to the dry and mix until just combined. Quickly divide the batter between the muffin liners. Do not fill the liners over 2/3 full. Top with the white chocolate, stick 3-5 raspberries into each muffin, and finish off with the streusel. Bake for 18-20 minutes. Take out and let cool.
Notes
The muffin may go black around the raspberries since the juices from the raspberries react with the baking soda or such. Also, the streusel will become less crunchy after a few days, but the muffins are good to eat for at least a week in my experience.
Keywords: Muffins, white chocolate, gluten free, raspberry, streusel, vegan, healthy