Fluffy, delicious and guilt-free, these muffins will disappear in a minute! I came up with this recipe, craving for a healthy sweet treat and honestly, you wouldn’t even know whether they were gluten or dairy-free. I think cinnamon and raisins make the best combo and this recipe makes about 6 medium-sized muffins. If you’d like to see alternative ingredients for these muffins, let me know down in the comments below.
1 1/2 cup almond flour
1 1/2 cup gf flour (I used Neofoods All-purpose brown flour)
1/4 cup coconut sugar/ erythritol
2tbsp coconut oil
1 tsp cinnamon
1/2 tsp vanilla powder
1/2 tsp baking powder
1/4 cup raisins
In a bowl, whisk together the eggs, vanilla, cinnamon and sugar.
Add in the coconut oil, ensuring all ingredients are at room temp.
Fold in the flours and baking powder until well incorporated.
Fold in the raisins and spoon your batter into cupcake moulds, greased with coconut oil or lined with cupcake paper.
Bake at 180ºC for 30 mins (less in a preheated oven).
I hope you try out this recipe and let me know how it goes and what recipes you’d like to see in the future. Thank you for reading, please follow and like for more, xoxo.
Gluten free, dairy free, sugar free and guilt free. This yummy recipe is easy to make and takes only a short amount of time. I recently made this one as a little treat even though I am improving my fitness goals, so you don’t have to worry that it will compromise your weight loss, it won’t (as long as you don’t eat the whole batch in a week).
What I find works best for me is to avoid batch baking, because otherwise I find myself reaching for one of these every day and that’s ok as long as you’re not going into a caloric surplus. I usually bake on the spot because these recipes are pretty quick to make.
50g almond flour
50g gluten free flour (I used neofoods all purpose blend )
20 g cacao powder
40g erythritol/stevia blend (I used Sukrin)
100 ml almond milk
1/4 tsp vanilla powder
1/2 tsp cinnamon
1/2 tsp baking powder
1 pinch of salt
Cacao nibs (optional)
Mix all the dry ingredients together
Add the wet ingredients to the dry and combine well. Gradually add the milk until a desired consistency, the thicker the batter, the more dense your muffins will be.
Spray a muffin pan with some coconut oil and pour in the batter up to 3/4 of the mould.
Bake in the oven at 170ºC for 10-15 mins (these cook pretty fast so keep an eye on them)
Let them cool down before storing them in the fridge, they’ll last for 1-2 weeks.
Time: 20 – 25 mins
I hope you enjoy this recipe, let me know down in the comments if you do try them out. Please follow for more recipes like this one, xoxo.