I think I’m starting to become a pro at baking with almond flour. I have used it in just about everything from cookies, cakes, biscuits, dinner rolls and donuts. It is so versatile, can be made sweet or savory, and lends a really nice neutral flavor to just about any baked good.
I realized that I don’t really have too many cinnamon raisin flavored recipes on the blog, and I decided that I need to change that. Cinnamon and raisins are one of my favorite combos, so I knew it wouldn’t be too hard for me to come up with something pretty quickly. So, out popped these DE-licious adorable little cinnamon raisin almond flour muffins.
The ONLY kind of flour I used was almond flour. I normally pair coconut flour with the almond in most of my recipes, but I thought I would see how it turned out with just almond. And these turned out SUH GOOD. They are moist, super light and fluffy, and don’t feel heavy at all.
They are sweet, but not overly sweet. They are only sweetened with a couple tablespoons of honey, but you get a nice bite of sweetness and texture from the raisins. And let’s obviously not forget about the cinnamon, if you are a cinnamon lover, you will devour these. Just trust me.
I have eaten two of them for breakfast with a piece of fruit everyday for the past 4 days and I haven’t gotten tired of them at all. This breakfast actually keeps me full for several hours, a lot longer than I expected.
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.
If you make these, I want to see! Take a pretty picture and tag me on Instagram and hashtag #thewheatlesskitchen. I love seeing your creations!