White Chocolate Muffins {Gluten-Free, Vegan}
These soft and chewy White Chocolate Muffins are delightful in every bite and a family favorite. They’re simple to create so have the kiddos join in for lots of fun! It’s a perfect treat for all year round.
White Chocolate Muffins are packed with real food ingredients
Wildly Organic Almond Flour – Naturally gluten-free and low in carbohydrates. It’s a healthier and more nutritious substitute than bleached wheat flour and brings out a delicious nice nutty flavor in these muffins.
Cornstarch – A simple binder that you probably already have on hand.
Granulated sugar – Since this is a white chocolate recipe, I wanted these muffins to have a lighter color. I opted for granulated sugar in this recipe.
Banana – Not only does this add nutrition, it also adds to the sweetness naturally and helps with binding.
Wildly Organic Cacao Butter – The main ingredient used to make vegan white chocolate. It has a delicious vanilla kind of chocolatey aroma and flavor. Using this, we are able to skip additional added oils.
Wildly Organic Oat Milk – Our favorite plant-based milk that gives a nice creamy texture to the white chocolate in this recipe.
Wildly Organic Cashews – This provides a thick base to the white chocolate and adds in some healthy fats.
Cashew Butter – Made from soaked and dried cashews and blended smooth and brining out a nice soft and creamy flavor in this dessert recipe.
White Chocolate Muffins are:
- Easy to bake
- Vegan and Gluten-Free
- Kid-friendly treat
- Stays good in the refrigerator for about 2-3 weeks
Gather the ingredients right away and get started with this recipe! You’ll love baking these with your kids and trust me, they will vanish within minutes.
More muffin recipes to love:
- Savory Coconut Flour Muffins
- Easy Grain-Free Chocolate Quinoa Muffins
- Blueberry Muffins (made with freeze-dried blueberries!)
- Banana Bread Muffins {Gluten-Free, Dairy-Free}
- 2cups Wildly Organic Almond Flour
- 1/2cup cornstarch
- 3/4cup white granulated sugar
- 1tsp baking powder
- 1/4tsp salt
- 1large banana(mashed)
- 1tsp vanilla extract
- 1/2cup Wildly Organic Cacao Butter
- 1/2cup Wildly Organic Oat Milk Powder, prepared
- 1/4cup Wildly Organic Cashews
- 2 tbsp cashew butter
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Preheat oven at 350F and prepare a muffin tray with muffin liners.
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In a larger mixing bowl, combine almond flour, cornstarch, sugar, baking powder, and salt.
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In another bowl, combine mashed banana and vanilla extract.
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In a microwavable bowl, melt cacao butter on medium 1 ½ minutes – 2 minutes.
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In a blender, combine melted cacao butter, oat milk, cashews, and cashew butter and blend until smooth.
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Fold in all the blended ingredients and the mashed banana mixture into the dry ingredients and combine with a spatula to form a thick batter.
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With the help of an ice cream scoop, drop the batter into the muffin tin and place it in the middle rack of the oven and bake it for 25-30 minutes or until the tester comes out clean. Enjoy muffins warm or cooled.
Measure the cacao butter before melting it.
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