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Gluten Free Cinnamon Raisin Muffins

The hardest part about being gluten-free, according to my dear husband, is missing out on baked goods that taste good. Bread, cake, cookies, donuts, muffins... nothing quite tastes as wonderful as things made with white flour.

Then I discovered the Easy Peasy Cinnamon Muffins in Trim Healthy Mama. Brad said he hadn't had a muffin that good since he started eating gluten-free two years ago! I've made a couple of alterations to the original recipe and apparently we have a winner! Brad takes two in his lunch every day to work and never tires of them. The kids love them too.

Gluten-Free Cinnamon Raisin Muffins (adapted from Trim Healthy Mama)
Time: 15 minutes plus baking
Servings: 24 small muffins or 12 large

  • 3 eggs and 3 egg whites
  • 3/4 cup plus 1 Tbsp water
  • 3 Tbsp. coconut oil
  • 1 tsp. vanilla
  • 1 1/2 cups ground golden flax seed
  • 1/2 cup finely shredded, unsweetened coconut
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 Tbsp. cinnamon (not a typo!)
  • 12 tsp of Truvia (or 1 cup sugar)
  • 1 cup raisins

Put eggs and whites, water, coconut oil, and vanilla into blender and blend well for 20 seconds.
In a separate bowl, combine flax seed, coconut, baking powder, baking soda, cinnamon, and sweetener. Stir together. Add to wet mixture in blender. Blend well. Stir in raisins.
Let mixture set for 5 minutes to thicken. Pour evenly into paper-lined muffin tins (a quick-release ice cream scoop works great for this!). Bake at 350 for 20-25 minutes.

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