|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|
Preheat oven to 180C
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add wet ingredients (through vanilla) and mix until no clumps remain.
Gently fold in raspberries and white chocolate chips (mixture will be thick).
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.
Bake for 30-35 minutes until golden brown and a toothpick or knife inserted comes out mostly clean.
Leftover muffins will be kept in the fridge in an airtight container for at least one week or in the freezer for one month.