White Choc Cranberry Muffins

White Choc Cranberry Muffins

Serves:10 Prep: 5 minutes Cook: 20-25 minutes


1 cup almond meal
1 cup quick oats
¼ cup coconut sugar
2 scoops Vanilla Noway
1 tsp baking powder
Pinch of salt
2 eggs
¼ cup milk of choice
2 tbs coconut oil, melted
35g dried cranberries, chopped
60g white chocolate, chopped


  1. Preheat the oven to 180C. Line muffin tray with cases or baking paper.
  2. In a large mixing bowl combine all dry ingredients except cranberries and chocolate.
  3. In a separate bowl whisk together eggs, milk, and coconut oil. Pour wet mixture into dry and combine well.
  4. Add in cranberries and white chocolate and stir together.
  5. Scoop a heaped tablespoon of mixture into muffin holes until the muffin tray is filled. Bake for 20-25 minutes or until cooked through.
  6. Remove from the oven and cool in the tray for 5 minutes, transfer to a wire rack to cool completely. Store in an airtight container.

Looking for another delicious muffin idea? See this one here