Healthy Raspberries white chocolate and coconut muffins: gluten free sugar free and dairy free

Raspberries Chocolate and Coconut Muffin

I was dreaming about some nice healthy muffins to have for my snacks during the day, or even for breakfast. As you probably know by now, I do not really like to buy anything already prepared, and do everything I can by scratch! 

I also noticed now I eat almost no refined sugar, that it does have a huge impact on my mood and physical health. It makes me feel so bad, I really stay away from it. It especially applies for breakfasts and snacks. So I was looking for a gluten free, sugar free and dairy free version that suit the most of us, even with allergies!

I knew I should have some frozen homemade muffins ready anytime I crave some nice comfy food!

The great point about the muffin format, like my oven baked oats squares is that it take few minutes to get it unfrozen. You leave it at room temperature for 10 minutes, and it will be good. This is a great breakfast to find your way to quickly in the morning!

It is also perfect when you are an impatient gourmande like me! ;-)

I finally got some inspiration mixing the delicious raspberries with cocoa butter, oats and coconut! Cocoa butter, is actually (or should be) the main ingredient in the white chocolate. Using it pure allows me to really get a healthier version of it. The mix of the cocoa butter, coconut and vanilla really give you the true taste of white chocolate!

I think this recipe is another keeper, let's do these healthy raspberries white chocolate and coconut Muffins together!

Ingredients for 10/12 raspberries oats muffins healthy:

- 100 gr. of rolled oats, choose them gluten free

- 20 gr./ 3 tbsp. of coconut flour

- 50 gr./ 2 tbsp. of corn starch

- 3 eggs

- 1 baking powder package

- 200 ml of almond milk

- 4 tbsp. of cocoa butter

- 1 tbsp. of coconut oil

- 1 pinch of salt

- 1 to 2 tsp. of vanilla extract

- 3 tbsp. of maple syrup

- 50 gr./ 2 handfuls of desiccated slices of coconut

- 200 gr./1cup of raspberries (frozen ones for me)

Turn on the oven to 180C

1/ Whisk together the eggs, vanilla and maple syrup in large bowl.

2/ Slowly melt the cocoa butter and coconut oil till they are liquid. Let them cool down 5 minutes and then mix it with the almond milk.

3/ Mix the eggs mixture with the almond milk.

4/ Blend roughly the rolled oats. Add the dry ingredients: salt, baking powder, coconut flour, corn starch and the oats to the batter.

5/ Finally add the desiccated coconut and raspberries.

Healthy breakfast!

6/ Pour the mixture in a muffin tin laid with the cupcakes papers or make your own cups with some squared parchment. Using the paper cups turn your muffin into the perfect nomad snack!

7/ Cook the muffins for 30 min at 180C. Always make sure they are ready pinching the middle of one of them with a knife. If it comes out clean, they are ready!

8/ Let the muffins cool down, enjoy them straight away, or keep them in an airtight box, or freeze them. You will always have some muffin ready whenever you feel like.

I am totally in love with the mix of flavors and the complex taste! The smooth texture makes it so comfy as well... a pure bliss! Making mufifn is always quite satisfying as a project or activity. They are also delicious, so make sure you make enough of them to be able to freeze some...

Rasoberries muffin paired with Lagavulin Whisky!

If you liked this recipe, please feel free to share it with your friends and family and inspire others to cook more at home! Enjoy!

 If you had been reading the whole post, you deserve an extra tip! I actually paired my delicious muffin with a 16 years old Lagavulin! 

Ooooh my goodness! This is a great match! Actually the oats and raspberries reminds the Scottish Cranachan dessert. You can top the muffin with a vanilla and whisky whipped cream to nail it, but even like that it was delicious! Consume with moderation, of course! ;-)

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