White Chocolate Raspberry Muffins

White Chocolate Raspberry Muffins by PamperedPaleoSo I always keep a tupperware container full of banana bread muffins in my freezer to eat for a snack or breakfast or whatever I feel like. But a few days ago I ran out. It was tragic, I know. Anyways, I figured I better get some muffins made asap, but I wanted to try something new. I searched around pinterest for a few hours, and I finally decided to just make my own recipe. I actually came up with two. This one (White Chocolate Raspberry) and another amazing one which is sweetener free (score!!!), Chocolate Coconut Banana. Mmm I wanna go eat one now just writing about them. My favorite way to eat the white choc raz so far is with coconut cream. But then again I like eating EVERYTHING with coconut cream. Mango, PINAPPLE, sweet potato, nut butter, banana, ice cream…yes everything. I mean everything sweet, but whatever. To be honest the Chocolate Coconut Banana Muffins kinda have my heart over these, but just because I’m a banana lover. And chocolate. And coconut. These are still great though! I just wish I actually had some white chocolate chips in them. No those aren’t paleo. Enjoy Life really needs to get on that, am I the only one who always thinks that? I’m sure I’m not! So hey, Enjoy Life, PLEASE MAKE WHITE CHOCOLATE! Or you could always make Civilized Caveman’s homemade white chocolate like I did for my White Chocolate Macadamia Nut Cookies that one time. I just didn’t have the patience for that today. My stomach’s growling so I’m gonna get this recipe sharing show on the road.
White Chocolate Raspberry Muffins:

serves: 12     prep time: 15 minutes     cook time: 25 minutes     total time: 40 minutes


  • 1/2 cup cocoa butter
  • 1/4 cup almond butter
  • 2 teaspoons vanilla extract
  • 5 eggs
  • 1/4 cup sweetener (I used a mixture of date paste and maple syrup-I’d use all maple syrup for best flavor, honey would also work)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut flour (my favorite brand)
  • 3/4 cup raspberries


  1. Preheat oven to 350ºF. Prep medium muffin pan with 12 muffin tins. I used silicon muffin tins lined with coconut oil. They work great!
  2. Melt the cocoa butter on a double boiler on medium-low
  3. Once the cocoa butter is all the way melted, pour it in a bowl with the almond butter, vanilla, eggs, and sweetener and mix until a smooth liquid.
  4. Mix in the salt, baking soda, and coconut flour until well combined, then stir in the raspberries.
  5. Scoop the mixture into the muffin tins. Place in the oven and cook for 25 minutes or until golden brown on the top.



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