My friend at work has been eating whole foods and trying new recipes for her family. She asked me if I knew of a healthy cinnamon-raisin recipe of some kind. She got me thinking…
Since I have been eating Paleo, I miss things like cinnamon raisin toast, oatmeal and raisins, and even Raisin Bran. What I really wanted was that sweet cinnamon-raisin taste without the grains, dairy and refined sugars.
I came up with this paleo and gluten-free muffin recipe after a few failed attempts to get just the right cinnamon and raisin flavor I was longing for. The first batch wasn’t too bad, but not great. I don’t want to post an average recipe on my blog. I really want it to be exceptional so you’ll try it and come back for more! So I went back to work in the kitchen for more experiments and family taste tests. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2boisg’]
I’m very happy with this cinnamon-raisin muffin recipe now. I added a shredded apple and the raw maple syrup which really helped bring everything together. And a lot more raisins. Dried fruit is not especially Paleo I know, but my son said, if you’re gonna make a raisin muffin mom, there should be some in every bite. Good point. And besides, the raisins seem to soak up a little of the maple flavor to make every bite that much more wonderful. So now I’m all in with the raisins in this recipe. Plus both my son and hubby wanted a little more spice, so I notched that up a bit too.
I know its summertime, but the aroma and flavors of these muffins remind me of a fall harvest…the fact we live in Arizona and it’s 110 degrees right now may have something to do with it.
But healthy and hearty muffins are always in season if you ask me. I hope you give this easy paleo muffin recipe a try sometime and let me know what you think!
Ingredients
- 3 eggs
- 1 peeled, cored apple - shredded
- 1 cup of raisins
- 2 cups of almond flour
- 1/2 cup of pure maple syrup
- 1/3 cup of coconut milk
- 1/4 cup of coconut oil
- 1 tbs of coconut flour
- 1 tbs of cinnamon
- 1 1/2 tsp of pumpkin pie spice
- 1/2 tsp of baking soda
- Pinch of salt
- Coconut sugar, cinnamon & extra raisins to sprinkle on muffin tops after baking if desired
Instructions
- Stir all dry ingredients together in a bowl (except raisins)
- In a larger bowl, mix together all wet ingredients
- Shred with a cheese grater one peeled and cored apple. Add to wet ingredients
- Pour the dry ingredients into the bowl with the wet ingredients and blend well
- Stir in the raisins
- Pour mixture into silicon or paper cups in a muffin tin
- Pre-heat oven to 350 degrees and bake for approx. 20-23 minutes (check for doneness with a toothpick)
- Remove muffin tin from oven and lightly sprinkle muffin tops with a dry mixture of equal parts coconut sugar and cinnamon powder while still warm. Place a few extra raisins on top of each muffin if desired
- Allow to cool before enjoying
- Makes about 12 muffins
- Keep remaining muffins covered in refrigerator, or freeze and reheat later in a microwave