Cinnamon Raisin Swirl Muffins

Grain free and no added sugar, need I say more? These are my healthier version of pillsbury cinnamon rolls that won’t weigh you down and mess with your gut!

What you need:

• Dry Ingredients

  • 2/3 c Tiger nut flour

  • 1/4 c coconut flour

  • 1/4 c arrowroot starch

  • pinch of pink salt

  • few heavy shakes of cinnamon

  • dash of cardamom

  • 1 tsp baking soda

• Wet ingredients

  • 1 tsp raw apple cider vin

  • 1/2 cup dairy free milk (I used coconut)

  • 1/3 cup mashed ripe banana (about 1/2 a large)

  • 3 T melted coconut oil or ghee

  • 1.5 tsp vanilla extract

  • 1 gelatin egg

    • 1/4 cup water

    • 1 T Vital Proteins grass fed gelatin (see below!)

• 1/3 cup raisins (recommend soaking for a few minutes in water first)

• Cinnamon swirl:

  • coconut oil

  • coconut butter

  • cinnamon

  • few drops of liquid stevia or monk fruit

How you do it:

1. Oven at 350 degrees.

2. Sift together all dry ingredients in a large bowl

3. Mix all wet ingredients (except “egg”) in separate bowl-combine into dry

4. Make gelatin egg

   1. Place water in a pot on the stove over low medium/heat and sprinkle in the gelatin, let it start to thicken for 1-2 minutes and then whisk until frothy

   2. Mix into the muffin batter

5. Fold in the raisins

6. Fill muffin cups (recommend lining them) almost all the way full

7. Cinnamon swirl:

   1. Mix 1/2 T of coconut oil + 1/2 T coconut butter (melted), few shakes of cinnamon and a few drops of liquid stevia in a bowl

   2. Spoon teaspoons onto the muffins and then swirl with a knife

8. Bake for 20-25 minutes or until knife comes out clean (should look golden around the edges)

9. Let cool and devour! (recommend warm with a schmear of ghee or grass fed butter

Makes ~ 6-8 muffins

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