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White Chocolate and Raspberry Muffins

by Luce Hosier
on 25th September 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A super-easy muffin recipe for an afternoon sweet-treat! This recipe can also easily be switched to be gluten free if required so everyone can enjoy.

White Chocolate and Raspberry Muffins

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  • 125g frozen raspberries
  • 1 tsp vanilla extract/paste
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 120ml maple syrup
  • 30ml coconut oil (melted)
  • 150g oat flour (use gluten free if required)
  • 150g whole wheat flour (use gluten free if required)
  • 180ml plain yogurt (use dairy free if required)
  • 70g white chocolate chips
  • Pinch of salt
Prep Time


  1. Preheat oven to 180°/350°F, and grease a muffin tin

  2. In your Ninja blitz the oats until a fine flour is formed. Empty into a large bowl

  3. Add the baking powder, bicarbonate of soda, wholewheat flour and pinch of salt to the bowl

  4. In a separate bowl combine the vanilla extract/paste, maple syrup, coconut oil and plain yogurt

  5. Pour wet ingredients into dry and combine, before folding in the white chocolate chips

  6. Next, gently fold the frozen raspberries into the mixture, and split it between 10 muffin cases

  7. Bake in the oven for approx. 24 minutes, until a toothpick comes out clean

  8. Leave to cool, before drizzling with some melted white chocolate to finish

Luce Hosier

Hi I’m Luce Hosier. I’m a food blogger and recipe developer, specialising in vegan recipes with a healthier twist. Moving out of my family home, I found a passion in the kitchen creating delicious dishes and over time I fell in love with not only baking and cooking, but also food styling and photography. My aim is to inspire others in the kitchen, and show them how easy and fun it is to make good food.
Read more posts by Luce Hosier