Cinnamon Raisin Muffins

Breakfast was a really hard thing for me to deal with when starting G.A.P.S. - I don't like eggs, so I just didn't know what to do!

I tried a few bread/muffin recipes and they all came out really soggy. I mean, really soggy. 6 eggs and 1/2 cup of coconut flour does not magically turn into bread!

So I set out to find something to have with bacon and butter in the morning. I know, it's a rough life!

Part of the challenge was leaving out all fruit as it's not supposed to be eaten with anything else on the G.A.P.S. - I did add a half cup of raisins to the batch, but with a yield of 24 muffins per, you're only getting about 5 raisins in each muffin... I didn't think that was too bad! But you can leave them out if you want, I'd just up the honey a bit, since the raisin add to the sweetness of the muffin.

I found this cinnamon raisin bread recipe at Simply Living Healthy and converted it to a muffin recipe with a few changes.

Recipe - 

Yield - 24 muffins

3 cup almond flour - I sprout, dehydrate and grind my own which you can read about here.

1/4 cup coconut flour

1/2 cup flax meal

3 teaspoons baking soda

7 eggs, room temperature

1/2 cup coconut oil UPDATE: 1/2 cup butter, softened

2 Tablespoon apple cider vinegar

1/2 cup honey

1/2 cup raisins

3 Tablespoon cinnamon

1. Pre-heat oven to 350.

2. Mix all together and allow to sit for 10 minutes. This allows the liquid to soak into the flour a bit as the flax activates over time. 

3.  Spoon batter into muffin liners. I filled mine about 3/4 of the way full and they turned out perfectly! I did have to use two spoons to spread the batter all the way to the sides of the liners, since it is so think.

4. Bake for 18 minutes or until toothpick comes out of center clean.

 

These freeze well and will last in the fridge for at least a week (that's as long as I can keep them "in stock" before they disappear! So they may last longer!)

Enjoy!