Grain Free Cinnamon Raisin Breakfast Muffins

Grain Free Cinnamon Raisin Breakfast Muffins

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.

Recipe

Makes 6 large muffins.

Ingredients

  • 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!