You really can’t go wrong with the classic combination of cinnamon and raisins. In this recipe, the spicy-sweet duo is folded into a simple coconut flour batter to make hearty, flavorful muffins. Not only do these muffins taste delicious, they are also satisfyingly high in healthy fats, fiber, minerals, and protein. Topped with a dab of nut butter or drizzled with coconut spread, they are one of our absolute favorite recipes to use as a nutrient-dense breakfast or snack on-the-go.
Whether you are an experienced gluten-free baker or completely new to coconut flour, this recipe was designed to be super simple. Coconut flour is a high-fiber, mineral-rich, gluten-free alternative to traditional grain flours. It is made by grinding the dried internal white meat of the coconut, producing a slightly sweet flour. Coconut flour is naturally very dense, making it ideal for creating hearty baked goods like quick breads and muffins. While it is overall quite easy to bake with, there are a two tricks that I use to ensure that all of my coconut flour recipes turn out ultra-delicious.
1. Bring all ingredients to room temperature before you start. This helps to prevent the saturated fats (like ghee, coconut oil and/or butter) that are often used in coconut flour recipes from solidifying. When the fats remain liquid, they mix more evenly throughout the batter.
2. Sift the flour. I know, I know—it’s never fun to add an extra step to a recipe. But because of the dense nature of coconut flour and its tendency to clump, it is beneficial to sift it before combining with other ingredients. This will promote a smooth batter and consistent texture in your final product.
With these two tips in mind you should be well on your way to crafting nourishing coconut flour treats. Now, onto the muffin recipe!
Cinnamon Raisin Coconut Flour Muffins
By Kayla- Radiant Life
Makes 6 Muffins
2 tablespoons ghee, melted
2 tablespoons coconut milk
3 tablespoons maple syrup
1/4 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup coconut flour
1/4 teaspoon baking powder
1/2 cup organic raisins
Preheat oven to 400° F. Grease a muffin tin using coconut oil or ghee and set aside. Whisk together eggs, ghee, coconut milk, maple syrup, vanilla, salt, and cinnamon. Combine coconut flour and baking powder, and sift into batter mixing until there are no lumps. Fold in raisins and stir to distribute evenly. Spoon batter into muffin tins. Bake about 15 minutes until the tops begin to brown and the muffins aren’t mushy when touched in the center. Top with your favorite nut butter, melted ghee, or coconut spread. Enjoy!