Raspberry Vanilla Muffins

A combination of frozen fruit and pantry staples makes these muffins a convenient year round option as well as a festive Valentine’s Day treat. I love that the recipe uses the whole bag of fruit, too.

Yield: approximately 36 mini muffins or 12 standard size muffins

Ingredients

1 (10-ounce) bag frozen red raspberries, thawed (including juice)
2 eggs, lightly beaten
1/2 cup melted extra virgin coconut oil or butter* (may substitute neutral tasting oil of choice)
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour or all-purpose gluten-free flour blend**
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup white chocolate chips (dark chocolate is a delicious alternative)
Optional: shredded coconut (sweetened or unsweetened) for sprinkling on top

Grease or line mini muffin or regular-size muffin tins. Preheat the oven to 350 degrees F.
In a medium bowl, mash the raspberries, and then add the eggs, melted oil or butter, and vanilla. Stir to thoroughly combine.
In a large bowl, mix the flour, sugar, baking soda, salt, and chips. Make a well in the center of the dry ingredients.
Pour the wet mixture into the dry mixture, and stir until combined.
Distribute the batter among the prepared muffin tins. Sprinkle a little shredded coconut on top, if desired (I use about 1/2 – 1 teaspoon depending on size of muffin chosen). Bake approximately 10-12 minutes for mini muffins or 15-17 minutes for regular-size muffins. Check for doneness with a toothpick, and then remove from the oven. Allow to cool in the pan for 5-10 minutes before removing to a rack to cool completely.
Store in an airtight container for 1-2 days at room temperature; refrigerate to preserve freshness for up to a week. The muffins freeze well, too.

*When using melted coconut oil or butter, it is helpful to have all of the ingredients come to room temperature before mixing so the oil or butter does not solidify. If this happens, warm very gently in the microwave until the oil or butter melts again, taking caution to only return the mixture to room temperature but not cook it.
**When making my regular muffin and quick bread recipes gluten-free, I typically substitute my own All-Purpose Gluten-Free Flour Blend and no one can ever tell. Feel free to use your favorite GF all-purpose flour alternative if needed. Also, when using gluten-free flour, I find it helpful to let the batter sit in the prepared pan for 15-20 minutes before baking. Rice flour is a typical ingredient in these blends and giving it time to absorb moisture from the batter eliminates any grittiness that can sometimes be detected in GF baked goods.