White Chocolate Raspberry Muffins

35 minutes

SERVINGS:9

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

Method

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.