Cinnamon Raisin Muffins
Soft and perfectly speckled with plump raisins and warming cinnamon spice - what’s not to love?
These cinnamon raisin muffins are naturally sweetened with ripe bananas but you are welcome to throw in an optional tablespoon of maple syrup or date syrup for extra sweetness. They are pretty darn easy to make…which makes them great for late night Tuesday baking.
Ingredients:
1 3/4 cups blanched almond flour
1/2 cup arrowroot flour
3/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tbsp cinnamon
4 large eggs
3 medium overripe bananas or 4 small
2 tbsp organic coconut oil melted, refined
1 tsp pure vanilla extract
2/3 cup raisins
Optional - add 1 tablespoon maple syrup, honey, or date syrup if you want extra sweetness
Directions:
Preheat oven to 350 degrees. Line with parchment paper/muffin cups or grease a 12 cup muffin pan.
Whisk together all dry ingredients and set aside.
In a large bowl, whisk together the eggs, mashed bananas, vanilla and coconut oil until well combined.
Slowly stir the dry mixture into the wet (don't use an electric mixer - you will overmix the batter and prevent it from rising properly) until just moistened and no visible flour remains. Gently fold in the raisins.
Transfer batter to the prepared muffin tin. It will make about 15 muffins 3/4 full.
Bake for 22-25 min until the muffins rise and appear golden brown. Cool on wire racks completely before serving. Enjoy!