Raspberry, White Chocolate + Macadamia Muffins

My absolute favourite muffin flavour – raspberry white chocolate! I haven’t enjoyed one of these muffins in years due to the fact that I couldn’t get my hands on any healthier, wholefood version of white chocolate. However, Pana Chocolate have changed the game with their wholefood version that contains no dairy, no refined sugar, and no nasty additives. Combine this with the tangy, moist raspberries and toasted macadamias (the best type of berry and the best type of nut) and you have an absolutely dreamy combination! Enjoy a couple warm from the oven while the chocolate is still melting and delicious!

Makes 9 muffins

1 ½ cups almond meal

½ cup brown rice flour

¼ cup tapioca flour

2 tsp. baking powder

Pinch of sea salt

3 pasture-raised eggs

1/3 cup pure maple syrup

¼ cup macadamia oil

1 tsp. vanilla extract

1 ½ cups organic frozen raspberries

½ cup white chocolate chunks (I used Pana Organic)

1/3 cup toasted macadamias, chopped

1.     Preheat the oven to 180°C and line a muffin tray with paper tins.

2.     Add all dry ingredients to a large mixing bowl – almond meal, brown rice flour, tapioca flour, baking powder and salt and stir to combine.

3.     In a separate medium bowl, combine the wet ingredients – eggs, maple syrup, macadamia oil and vanilla and whisk to combine.

4.     Add the wet ingredients to the dry and stir.

5.     Add the raspberries, white chocolate chunks and toasted macadamias and gently fold through the batter.

6.     Spoon the mix into the muffin tins and sprinkle with a few more chopped macadamias, chocolate and a raspberry or two on each.

7.     Place into the oven to bake for 20-25 minutes or until lightly golden on top. Enjoy warm from the oven or store in an airtight container once cooled.