Healthier High-Protein White Chocolate Raspberry Muffins
Gluten-Free Dairy-Free Option, Refined Sugar–Free & High-Protein
Muffins are often marketed as a convenient breakfast or snack, yet they’re one of the most calorie-dense baked goods. Traditional versions are commonly made with bleached flours, refined sugars, and highly inflammatory vegetable oils, a combination that can spike blood sugar quickly, provide very little protein or fibre, and leave you feeling hungry or sluggish not long after eating. These healthier high-protein white chocolate raspberry muffins offer the same bakery-style satisfaction without tipping into overly sweet or heavy territory. They’re moist and lightly fluffy, with fresh tart raspberries that balance the gentle sweetness of white chocolate beautifully. Instead of refined sugars and inflammatory oils, this version uses coconut sugar, avocado oil, and protein-rich yogurt to support steadier energy, better digestion, and hormone health. Greek yogurt adds structure and moisture while boosting protein content, while coconut yogurt offers an equally satisfying dairy-free option. Finished with pure vanilla bean extract, these muffins have a warm, classic flavour that feels comforting and familiar. The result is a muffin that feels indulgent yet nourishing, satisfying without the crash that often follows traditional bakery muffins.
Ingredients (Makes 14–16 muffins)
2 cups all-purpose flour, or gluten-free measure-for-measure flour
¾ cup coconut sugar
½ teaspoon baking soda
½ teaspoon baking powder
2 organic, pasture-raised eggs, room temperature
1 cup organic plain Greek yogurt, or unsweetened coconut yogurt for dairy-free option
⅓ cup avocado oil
¼ cup whole milk, or unsweetened almond milk for dairy-free option
2 teaspoons pure vanilla bean extract
1 cup fresh raspberries
½ cup white chocolate chips (use Enjoy Life dairy-free white chocolate chips for dairy-free version)
Method
Preheat the oven to 350°F (175°C) and line a muffin tin with parchment liners.
In a large bowl, whisk together the flour, coconut sugar, baking soda, and baking powder until evenly combined.
In a separate bowl, whisk together the eggs, yogurt, avocado oil, milk, and vanilla extract until smooth and creamy.
Add the wet ingredients to the dry ingredients and gently mix until just combined, being careful not to overmix.
Fold in the raspberries and white chocolate chips gently to avoid breaking up the fruit.
Divide the batter evenly between the muffin cups, filling each about three-quarters full.
Bake for 20–24 minutes, until the tops are lightly golden and a toothpick inserted into the centre comes out mostly clean.
Allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Serving Suggestions
Enjoy warm with coffee, matcha, or herbal tea, or pair with eggs, collagen coffee, or a protein-rich breakfast for balanced energy. These muffins also work well as a mid-morning snack or a nourishing addition to a brunch spread.
Notes
Avoid overmixing the batter to keep the muffins light and tender.
If using frozen raspberries, add them straight from the freezer without thawing.
These muffins store well in the fridge for up to 4 days and freeze beautifully.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist