Light, fluffy and tender, these flourless white chocolate and cranberry muffins are the perfect snack or healthy treat to have on hand! Just one bowl and less than 30 minutes is needed to whip these beauties up! They are also gluten free, vegan, egg free and dairy free!
6tablespoonnut butter of choicemelted (I used smooth cashew butter)
1/2cupwhite chocolate chipsI used vegan chips, if gluten free- use the suggested trialled brand above
2-3tablespooncranberries
Instructions
Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
In a large mixing bowl, combine the dry ingredients and mix well.
In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed. Stir through white chocolate chips and cranberries, reserving a few to add on top.
Using a 1/4 cup, pour batter into the patty pans/muffin liners/muffin tin until almost full. Top with extra chips and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.
Notes
Muffins are freezer friendly and can be kept at room temperature- Ensure they are covered in a container if so.