Description
These GAPS Raisin Muffins are perfect for anyone following the GAPS diet. Made with almond flour and sweetened naturally with raisins and a touch of honey, they’re soft, wholesome, and full of flavor without any grains!
Ingredients
Scale
Dry Ingredients:
- 2 cups almond flour
- 1 ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Wet Ingredients:
- 3 large eggs
- ¼ cup honey (or maple syrup)
- ¼ cup ghee or coconut oil, melted
- 1 tsp vanilla extract
- ½ cup raisins (soaked if needed for GAPS)
Instructions
1. Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Grease or line a muffin tin with paper liners.
2. Mix Dry Ingredients:
- In a large bowl, whisk together almond flour, baking soda, cinnamon, and salt.
3. Mix Wet Ingredients:
- In another bowl, whisk the eggs, honey, melted ghee, and vanilla extract until smooth.
4. Combine & Fold:
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the raisins.
5. Portion & Bake:
- Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
6. Cool & Enjoy!
- Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack.
Notes
✔ For extra flavor, add a dash of nutmeg or cloves.
✔ If you’re following the intro phase of the GAPS diet, make sure your raisins are soaked and drained to reduce their sugar content.
✔ Want more texture? Add chopped nuts or seeds to the batter for a crunchier bite.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: GAPS, Gluten-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: GAPS muffins, raisin muffins, gluten-free muffins