Do you want to know my philosophy on being healthy? Honestly, it is just sticking healthy things into unhealthy things to make them better. Like these white chocolate cranberry muffins. So delish and you would never know that they were good for you too.
Sticking the white chocolate chips in them to disguise the healthy is seriously the best thing that could ever happen to these white chocolate cranberry muffins. I am impressed by how much of an amazing breakfast they are and how full they make me.
Gluten Free White Chocolate Cranberry Muffins Recipe:
2 3/4 cups Brown Rice Flour
1 1/4 cup Tapioca Starch
2 tsp Xantham Gum
2 Tbsp Baking Powder
1/2 tsp Salt
6 Tbsp Coconut Oil or 1/2 cup Butter (Room Temp.)
1 cup Sugar (I used Coconut Palm Sugar)
2 Cups Almond Milk (any milk will do)
2 tsp Vanilla
2 cups Dried Cranberries
1 1/2 cups White Chocolate Chips
Preheat oven to 400 degrees. Mix together Coconut oil, sugar, eggs, almond milk and vanilla. Mix Together the rice flour, tapioca starch, xantham gum, baking powder and salt. Mix the dry ingredients into the wet ingredients until combined. Stir in the cranberries and white chocolate chips.
Pour batter into a prepared muffin tin (either sprayed or has baking cups) fill the wells about 3/4 of the way full. Bake for 18-20 minutes or until brown. If you have a convection oven, it does take a little bit less time.
To make them even more delectable, I will use dark chocolate chips at times for a sweeter yet delicious combo if white chocolate is not your thing. Also, in any muffin recipe, if I am looking for a fuller and fibrous recipe, I will substitute 2 TBS of my flour mixture with 2 TBS of protein powder. It gives a more fuller feeling so that these white chocolate cranberry muffins can last longer. It also doesn’t hurt that they are already delicious.
I am always on the look out for some delicious muffin recipes. Do you have one that is amazing? Share it with me if you would like! I would love to hear more!