These vegan White Chocolate Raspberry Zucchini Muffins are delicious and simple to make! They are oil free and made with sprouted wheat flour.* note that this post may contain affiliate links – if you make a purchase after clicking on one I will receive a small commission. I only promote items I use for myself and my family *I have been on the hunt for a decent vegan white chocolate for some time now. I’ve even toyed with the idea of just making it myself, but that isn’t always ideal. Well, I was wandering around one of my local shops and I came across the White Vanilla chocolate by iChoc, and let me tell you, it is AWESOME.It isn’t specifically labeled as ‘White Chocolate”, however it tastes like it, and isn’t that really all that matters?Once I found my beloved chocolate, I experimented with a few different recipe ideas. The classic raspberry + white chocolate is almost never a let down, so I came up with these muffins for afternoon snacks. Well.. anytime snacks to be honest.These muffins are oil free and use shredded zucchini and pear/apple puree to keep them from getting too dry. The sprouted wheat flour gives them a protein and fibre boost!I used a small amount of turbinado sugar, however you could use some finely diced dates if you don’t want to add sugar.Give them a try and let me know how you like them :)Enjoy!
White Chocolate Raspberry Zucchini Muffins
- 1 1/2 cups sprouted wheat flour
- 1/3 cup turbinado sugar
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1 cup grated zucchini
- 1 cup pear or apple puree
- 1 flax egg ((1 tbsp ground flax + 2.5 tbsps warm water))
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup vegan white chocolate chips/chunks
- 1/2 cup fresh raspberries
Pre-heat oven to 350 degrees C; line muffin tins.
Make flax egg in small ramekin and set aside.
Mix together all dry ingredients in a bowl and set aside.
In a separate bowl, whisk together all wet ingredients except chocolate and raspberries.
Once wet ingredients have been mixed, gently stir in chocolate and raspberries.
Add dry ingredients to the wet mix and fold together until just combined.
Distribute amongst muffin tins and bake for 22-25 minutes.
Once done, let sit in the muffin tins for a few minutes before removing and placing on cooling rack.
* add 1/4 cup extra of both chocolate and raspberries if you’d like 🙂