Lately, I have been really craving foods that make me feel nostalgic. This recipe is a nod to that buttery, cinnamon sugary toast I used to dive into as a kid.
These muffins are allergen friendly (besides nuts) and easy on digestion, as they are grain free. They are also very low in sugar, making them a good choice for a breakfast side or on the go in the morning.
Starting your day with a super sugary meal can have a lot of negative side effects- low energy, poor blood sugar regulation, and skin + weight issues.
That's why I love these muffins- made with simple, real ingredients. I love to warm these up with some melty butter, or top with nut butter + extra cinnamon.
So simple and delicious.
Makes 6 large muffins.
- 1 cup Bob's Red Mill paleo baking mix (these should also work with subbing 1 cup almond flour)
- 3 eggs
- 3 tbsp coconut flour
- 1.5 tbsp flax meal
- 2 tbsp grass fed butter or ghee, melted
- 2 tbsp pure maple syrup (be sure to read ingredient label)
- 1/4 cup dairy free milk, plus more if batter appears dry
- 1 tbsp cinnamon
- 1/2 tsp baking soda
- Pinch of sea salt
- 1/4 cup raisins (again, be sure to read ingredient list and check for no added sweeteners)
1. Preheat oven to 350F and grease a muffin tin.
2. Whisk eggs in a bowl.
3. In a separate bowl, combine all dry ingredients.
4. Add dry ingredients to eggs, and add butter + maple syrup. Stir to combine. If batter is too dry to pour easily into muffin tins, add more milk.
5. Fold in raisins.
6. Fill 6 muffin tins and bake for 20-25 minutes.
*Store in fridge after 1 or 2 days.
Be sure to follow along on Instagram for even more healthy, simple recipes!