GAPS Raisin Muffins
These GAPS-compliant raisin muffins are a delicious and gut-friendly treat, perfect for breakfast or a snack. Made with almond flour and naturally sweetened with honey, they align with the principles of the GAPS diet.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Silicone or Parchment Muffin Liners
Ingredients
Main Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 eggs at room temperature
- 1/4 cup coconut oil melted and cooled
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup raisins unsweetened and organic preferred
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with silicone or parchment liners.
- In a mixing bowl, combine the almond flour, coconut flour, baking soda, and sea salt. Whisk to remove any lumps.
- In a separate bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to prevent dense muffins.
- Gently fold in the raisins, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For added variety, consider incorporating chopped nuts or different dried fruits, ensuring they are GAPS-compliant. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
Calories: 180kcalCarbohydrates: 12gProtein: 6gFat: 14gSaturated Fat: 5gCholesterol: 55mgSodium: 125mgPotassium: 150mgFiber: 3gSugar: 8gVitamin A: 60IUCalcium: 60mgIron: 1.5mg
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