Gluten-Free White Chocolate Raspberry Muffins with Almond Streusel Topping

These gluten-free white chocolate raspberry muffins are a delightful treat, perfect for a morning breakfast or an afternoon snack. Bursting with juicy raspberries and sweet vegan white chocolate chips, theyre topped with a crunchy almond streusel for added texture and flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1/4 cup vegan white chocolate chips
• 1/4 cup coconut oil, melted
• 1 cup almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• 1/4 cup sliced almonds
• 2 tablespoons coconut sugar

Instructions:

Warm the oven up to 375F 190C and put liners in a muffin tin

Use a whisk to mix gluten-free all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt in a large bowl

Add vegan white chocolate chips and mix well

Melt the coconut oil and mix it with the almond milk and vanilla extract in a different bowl

Add the wet ingredients to the dry ones and mix them together until they are just mixed

Add fresh raspberries slowly and carefully

Fill each muffin cup about two thirds of the way to the top with batter

For the streusel topping, put the sliced almonds and coconut sugar in a small bowl and mix them together

On top of each muffin, sprinkle streusel

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely