White Chocolate Raspberry Muffins

35 minutes



3/4 cup (90g) of BN Pure Pro
1/2 cup gluten-free baking flour
1/2 cup coconut flour
1/2 cup calorie-free sweetener
2 tsp. baking powder
1/2 tsp. salt optional
1/2 cup (4 large) egg whites
1/3 cup creamy cashew butter
1/3 cup unsweetened almond milk
1 1/2 tsp. pure vanilla extract
2/3 cup raspberries fresh or frozen
1/4 cup white chocolate chips


  • Step 1

    Preheat oven to 180C

  • Step 2

    Whisk together dry ingredients (through salt) in a medium mixing bowl.

  • Step 3

    Add wet ingredients (through vanilla) and mix until no clumps remain.

  • Step 4

    Gently fold in raspberries and white chocolate chips (mixture will be thick).

  • Step 5

    Scoop batter into six wells of a muffin tin that have been coated with cooking spray. If you’re using liners, coat the insides of the liners with cooking spray. For smaller, lower-calorie muffins, divide between nine wells.

  • Step 6

    Bake for 30-35 minutes until golden brown and a toothpick or knife inserted comes out mostly clean.

  • Step 7

    Leftover muffins will be kept in the fridge in an airtight container for at least one week or in the freezer for one month.