Cinnamon Raisin Almond Muffins
Cinnamon Raisin Almond Muffins are paleo, grain-free, naturally sweetened with honey, and deliciously light and fluffy! Made in only one bowl, they are the perfect breakfast or snack!
Cinnamon Raisin Almond Muffins
Almond flour is such a staple in my pantry. I use it in so many gluten-free baked goods because it is so versatile. You can use it in sweet and savory recipes, and it always yields a moist and fluffy muffin, cake, and pancake.
A lot of the time, almond flour is paired with another type of flour, but for this recipe, the ONLY kind of flour I used is almond. I normally pair coconut flour with the almond in most of my recipes, but I wanted to keep this as simple as possible. They are moist, light and fluffy, and don’t feel heavy at all.
They are only sweetened with a few tablespoons of honey, which lends a delicious flavor that pairs well with the cinnamon, and doesn’t make them overly sweet. And you also get that natural sweetness and chewy texture from the raisins.
Meal Prep Ahead of Time
The healthy fat and fiber in these muffins will keep you full for hours, and provide with the energy you need to get through your day. This is the perfect kind of muffin to make on a Sunday night, and you have breakfast and snacks ready to go for the rest of the week. Planning ahead makes life SO much easier.
Ingredients You’ll Need
The ingredients for these muffins are simple, and the whole recipe is made in just one bowl! If you have been baking gluten-free or paleo treats for some time now, you will definitely have all of these things in your pantry.
- almond flour
- cinnamon
- baking powder
- baking soda
- salt
- eggs
- unsweetened applesauce
- vanilla extract
- honey
- coconut oil
- raisins
I hope you love these simple muffins, always remember to tag me on Instagram is you make them! And let me know that you love them by leaving a 5-star review in the comments section!
Cinnamon Raisin Almond Muffins
Ingredients
- 2 ½ cups almond flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 3 tbsp honey
- 3 eggs
- 2 tbsp melted coconut oil
- 1/2 cup raisins
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, add all of the ingredients except for the raisins. Whisk until everything is evenly combined.
- Add the raisins and use a wooden spoon to fold them in.
- Spray a muffin pan with cooking spray (or line the pan with muffin cups), and spoon the batter into the pan, filling each muffin cup about 3/4 of the way to the top.
- Bake for 18-20 minutes, until the tops are golden brown. The muffins are done when they are slightly golden brown on top and you can stick a knife in the center and it come out clean.
- Remove from oven and let cool for about 5 minutes before removing them from the pan. After removing them from the pan, let cool on a wire rack before serving.
Looking for more muffin recipes?
- Gluten-Free Lemon Poppy Seed Muffins
- Chocolate Chunk Raspberry Almond Muffins
- Paleo Pumpkin Chocolate Chip Muffins
- Rosemary Cornbread Muffins
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LOVE using almond flour! These muffins look absolutely spectacular. Totally agree on the Sunday baking, too. Makes the week SO much easier (and tastier!)
We loved them! And my kids are picky!
Amazing! I’m so glad you all loved them!