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White Choc Raspberry Muffins

March, 2020

White Choc Raspberry Muffins

This recipe was created with a mix of pantry staples that when combined make a classic combination.

White Choc Raspberry Muffins

Makes 9


  • 1 1/2 cups plain flour of choice (I used wholemeal spelt flour)

  • 1/2 cup rolled oats

  • 1/3 cup brown sugar

  • 1 tsp cinnamon

  • 2 tsp baking powder

  • 1/3 cup chopped macadamia nuts

  • 1/3 cup white chocolate chips

  • 1 egg

  • 1/2 cup light oil (e.g. sunflower, canola, light olive oil)

  • 1/2 cup milk of choice

  • 1 cup raspberries (fresh or frozen)

  • 1/2 cup coconut chips (optional)


  1. Pre-heat oven to 180⁰c and line 9 holes in a 12-hole muffin tin with baking paper cases or grease with butter or oil

  2. Add flour, oats, sugar, cinnamon, baking powder, nuts & chocolate into a medium size mixing bowl and combine

  3. Add egg, oil and milk into a smaller bowl and beat with a fork to combine

  4. Make a small well in the dry mix

  5. Pour in wet mix and combine with a spatula

  6. Fold in berries (careful not to over-mix)

  7. Transfer a heaped spoonful of the batter into each hole

  8. Top with coconut chips (optional)

  9. Bake muffins for 20-25 minutes or until a skewer comes out clean when inserted

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