Berry & White Chocolate Muffins
Prep: 15 minutes
Cook: 15 minutes
Ingredients
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150g brown rice flour
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50g ground almonds
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1 tablespoon cornflour
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50g Natvia natural sweetener
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1 teaspoon baking powder
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½ teaspoon bicarbonate of soda
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200ml almond milk (or cow’s milk)
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1 egg
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2 tablespoons melted coconut oil (or light olive oil)
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1 teaspoon vanilla extract
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1 tablespoon white chocolate flavouring/ sugar-free syrup
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100g fresh or frozen mixed berries
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50g no added sugar white chocolate, cut into small chunks
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25g white chocolate, broken up
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1 teaspoon coconut oil
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Freeze-dried raspberries
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Dried rose petals
Method
- Preheat the oven to 180 degrees and lightly grease a 6-hole muffin tin.
- Mix together the flour, ground almonds, cornflour, Natvia, baking powder and bicarbonate of soda in a large bowl.
- Whisk together the almond milk, egg, coconut oil and vanilla then pour into the dry ingredients and stir to combine. Fold in the chocolate and berries.
- Spoon between the muffin tins to reach just the top then bake for 12-15 minutes until risen and slightly golden. Leave to cool.
- To decorate once cooled, gently melt the extra chocolate and coconut oil then drizzle over and scatter freeze-dried raspberries and rose petals. Enjoy!
