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Raspberry and White Chocolate Muffins

  • Prep Time
    15 MINS
  • Cook Time
    25 MINS
  • KCals 85
  • Carbs 2G
8 Servings


For the muffins

  • 1 sachet Quaker Super Goodness Super Fruits
  • 25 g Sukrin coconut flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract or essence
  • 2 tbsp water
  • 2 tbsp granulated sweetener
  • 5 eggs separated
  • 50 g raspberries

For the topping

  • 8 Raspberries
  • 8 white chocolate buttons
  • Dusting granulated sweetener


  1. Sift your coconut flour and baking powder in a bowl.

  2. Mix in your Quaker Super Fruits sachet and then add your vanilla essence, sweetener and egg yolks.

  3. Mix in your water being sure to mix well.

  4. Whisk your whites until stiff.

  5. Add a spoonful at a time and mix well until you have a workable consistency, then gently fold in the remaining whites.

  6. Gently fold in your raspberries and spoon the mix into your muffin cases.

  7. Bake in a preheated oven at 180°C for 25 minutes.

  8. Once out the oven, add one small white chocolate button on top and place a fresh raspberry on once the button starts to melt.

  9. Dust with icing sugar and enjoy.