Delicious Coconut Flour Cinnamon Raisin Muffins Recipe
Hey there foodies! This is your nutritionist cum food blogger, and I’m thrilled to share with you my latest recipe article for Gluten Free Coconut Flour Cinnamon Raisin Muffins. Trust me, these muffins are not just delicious but healthy too.
Gluten-free, dairy-free, and grain-free by nature, this recipe will inspire you to get creative with coconut flour recipes. With the goodness of cinnamon and raisins, the combination of flavors will make you crave more!
As a nutritionist and health enthusiast, my focus has always been on promoting wholesome foods without compromising on taste. And this recipe for Cinnamon Raisin Muffins ticks all those boxes.
Are you ready to get your hands on this heavenly treat? Let’s hop in and see what’s cooking!
Why You’ll Love This Recipe
If you’re on the hunt for a scrumptious gluten-free muffin recipe, then this Gluten-Free Coconut Flour Cinnamon Raisin Muffins recipe is certainly worth checking out. From the moment you take your first bite of these muffins, you’ll fall in love with their warm and comforting cinnamon raisin flavor, combined with the subtle sweetness of coconut milk.
What makes this recipe even more impressive is that it’s packed full of nutritious ingredients. Instead of using regular flour, this recipe calls for coconut flour, which is known for its high fiber content and low calorie count. Plus, it’s grain-free and gluten-free, making it perfect for anyone with dietary restrictions.
These muffins also use coconut oil instead of butter or margarine. Not only does this give them a slightly nutty taste, but it also provides a healthy source of fats to help keep you feeling fuller for longer.
One of my favorite things about this recipe is how versatile it is. You can easily swap out raisins for other dried fruits such as cranberries or chopped dates for an equally delicious result. You could even switch up the spices and make apple cinnamon or carrot raisin muffins!
Finally, the fact that these muffins are refined sugar-free means that they’re a much healthier alternative to traditional muffins. You can enjoy them guilt-free without sacrificing any flavor.
So if you’re looking for a healthy and delicious gluten-free muffin recipe to add to your repertoire, look no further than these mouthwatering Coconut Flour Cinnamon Raisin Muffins!
Ingredient List
Here’s what you need to make these delicious Gluten-Free Coconut Flour Cinnamon Raisin Muffins:
Dry Ingredients:
- 1 cup of coconut flour
- 2 tsp of ground cinnamon
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
- 1/4 tsp of sea salt
Wet Ingredients:
- 6 large eggs
- 1/2 cup of melted coconut oil
- 1/3 cup of maple syrup or coconut sugar
- 2/3 cup of unsweetened coconut milk
- 1 tsp of Pure vanilla extract
Add-ins:
- 1 cup of raisins
These simple ingredients are all you need to transform your mornings into something sweet and delightful. As always, make sure to use high-quality ingredients to create the best muffin recipe possible. In the next section, I will explain why you will fall in love with this particular recipe.
The Recipe How-To
Let’s get started with the actual recipe, folks! These gluten-free coconut flour cinnamon raisin muffins are what you need to kick start your mornings. Without further ado, let me guide you on how to make these delicious and healthy muffins!
Instructions:
1. Preheat Oven and Prepare Muffin Tin
Start by preheating your oven to 350°F (180°Celsius) and greasing a muffin tin or lining it with paper liners.
2. Mix Dry Ingredients
In a medium-sized bowl, whisk together 1 cup of coconut flour, 2 teaspoons of cinnamon, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of sea salt.
3. Combine Wet Ingredients
In another bowl, mix together wet ingredients including 4 large eggs, 1/2 cup of full-fat coconut milk, 1/2 cup of melted coconut oil, and 2/3 cup of maple syrup. Whisk the mixture properly until all the ingredients have combined well.
4. Add in Raisins
Next, add in 1 cup of raisins to the wet mixture and mix them until they are distributed equally.
5. Combine Dry and Wet Ingredients
Now, fold the dry ingredients into the wet mixture using a spatula. Make sure not to over-mix the batter at this point as it may lead to a dense texture.
6. Fill Muffin Tins
Spoon the batter evenly into the muffin cups up to 3/4 full.
7. Bake
Bake the muffins for about 25 minutes or until they turn golden brown in color and a toothpick inserted into the center comes out clean.
8. Serve
Once done, remove the muffin tin from the oven and allow it to cool for at least 5 minutes. Serve those yummy cinnamon raisin muffins warm or store them for later use.
Recipe Yield
This recipe yields about 12 regular-sized muffins that are perfect for breakfast or snacks.
These gluten-free coconut flour cinnamon raisin muffins are a treat for everyone looking for healthy options while satisfying their sweet tooth. Follow these easy steps and see the magic happen!
Substitutions and Variations
Variety is the spice of life, and this recipe is no exception! There are plenty of substitutions and variations to try for these delicious gluten-free coconut flour cinnamon raisin muffins.
First off, if you’re not a fan of raisins or want to switch it up, try using other dried fruits such as cranberries, chopped dates, or blueberries. You could also add in some chopped walnuts or pecans for added crunch.
In terms of flours, you can replace the coconut flour with almond flour or a gluten-free flour blend. Just keep in mind that different flours may require different amounts of liquid or adjustments to the recipe.
If you don’t have coconut oil on hand, you can use melted butter, ghee, or avocado oil instead. Coconut milk can be swapped out with any other alternative milk like almond milk or oat milk.
For a sweeter taste, experiment with different natural sweeteners such as honey or maple syrup. Coconut sugar is another great option for those who want a refined sugar-free muffin.
If you want to mix it up and turn these cinnamon raisin muffins into other flavors, try adding shredded carrot and more cinnamon for carrot raisin muffins or adding diced apple and nutmeg for apple cinnamon muffins. The sky’s the limit with the flavor combinations!
Just remember, when making substitutions and variations, be sure to keep an eye on the consistency of the batter. If it’s too dry, add more liquid; if it’s too wet, add more flour. Trust your instincts and have fun experimenting with these gluten-free coconut flour cinnamon raisin muffins!
Serving and Pairing
Now that you’ve baked a batch of these gluten-free coconut flour cinnamon raisin muffins, it’s time to enjoy them! These muffins can be served for breakfast, as a snack, or even as a dessert.
One of my favorite ways to enjoy these muffins is to pair them with a hot cup of coffee or tea. The cinnamon and raisin flavors perfectly complement the warmth and comfort of a hot beverage. You can even sprinkle some extra cinnamon on top of your muffin for an added layer of flavor.
Another idea is to pair these muffins with a dollop of Greek yogurt and some fresh berries for a complete breakfast or snack. The creamy texture of the yogurt goes well with the light and fluffy texture of the muffins, while the sweetness of the berries adds freshness and contrast.
If you’re feeling extra indulgent, serve these muffins as a dessert with a scoop of vanilla ice cream. The warm cinnamon and sweet raisins are always a crowd-pleaser, and the cold ice cream creates the perfect balance.
No matter how you choose to serve these gluten-free coconut flour cinnamon raisin muffins, they are sure to be a hit among your family and friends. Enjoy!
Make-Ahead, Storing and Reheating
Believe it or not, these gluten-free coconut flour cinnamon raisin muffins recipe taste even better on the second day. The flavors meld together and make for a delectable treat that is worth savoring.
The beauty of this recipe is that it can easily be made-ahead of time. Simply bake and let cool completely before storing them in an airtight container. These muffins will stay fresh for up to three days when stored at room temperature.
If you want to store them longer, you have two options: refrigerate or freeze. To refrigerate, place the muffins in an airtight container and store them in the fridge for up to five days. For freezing, wrap each muffin individually with plastic wrap and place them in an airtight container or freezer bag. When properly stored, they can last up to three months.
When it comes to reheating these beauties, there are several options depending on your preference. One of my favorite ways is to simply microwave each muffin for 10-15 seconds. This will freshen them up and make them warm without drying them out.
You can also reheat them in the oven by preheating it to 350°F (175°C), placing the muffins on a baking sheet, and heating them up for 5-7 minutes.
Regardless of how you choose to reheat them, be sure not to overdo it! You don’t want your gluten-free coconut flour cinnamon raisin muffins recipe to turn into a dessert hockey puck – unless you’re into that sort of thing!
Tips for Perfect Results
If you’re looking to make these Gluten-Free Coconut Flour Cinnamon Raisin Muffins recipe without any hassle, then consider these tips. They will help you nail the right texture and delicious flavour every single time.
Firstly, be mindful of the way you measure the flour. The best way to measure coconut flour is by lightly scooping the flour into a measuring cup and leveling it off with a knife. It’s crucial not to pack the flour into the measuring cup as this may cause the muffins to dry out.
Next, make sure you use room temperature eggs. Room-temperature eggs will create a better emulsion with the coconut oil, which will result in light and evenly baked muffins.
It’s also important not to overmix your batter as it might cause dense muffins. Combine all liquid ingredients first then add dry ingredients except for raisins. Once everything is just combined stir in raisins lightly. This method will prevent over mixing and ensure that every ingredient is well incorporated in your muffin mix.
Do not skip adding xanthan gum if you’re using gluten-free flour. Xanthan gum helps gluten-free muffins maintain their shape and structure after baking.
Pro tip: Use silicone liners or parchment paper hence reduce mess and prevent sticking. Paper liners tend to stick a lot more than silicone ones or parchment paper.
Lastly, don’t forget to let muffins rest for about 5 minutes before removing them from tins. Once they are out of the oven allow them to rest in the pan for 5 minutes before transferring them onto a wire rack. This allows them to come slightly away from edges of the tin which prevents breaking apart while removing them.
By following these tips, I guarantee that you’ll have delightful Gluten-Free Coconut Flour Cinnamon Raisin Muffins that will become your morning favourite!
FAQ
Before you dive into making these mouthwatering gluten-free coconut flour cinnamon raisin muffins, let me share some of the frequently asked questions I get about this recipe. These FAQs are based on common concerns and issues that arise when attempting to substitute ingredients in traditional flour recipes with coconut flour. So, take note of these tips and tricks to ensure perfect results every time you try this recipe.
Can coconut flour replace gluten-free flour?
Compared to regular flours made from grains, coconut flour is packed with more nutrients and is a great option for those who follow a gluten-free lifestyle.
Do I need to add xanthan gum to coconut flour?
When it comes to using coconut flour in your baked goods, the use of xanthan gum depends on the recipe. If your recipe consists entirely of coconut flour and a substantial amount of eggs, then xanthan gum may not be needed. However, if you are using a gluten-free blend or a recipe that does not contain many eggs, then the addition of xanthan gum may be necessary.
How much coconut flour to replace flour?
If you’re considering using coconut flour as a substitute for regular flour, a general guideline is to replace 1 cup of regular flour with 1/4 to 1/3 cup of coconut flour. Because this flour soaks up moisture easily, it’s crucial to add additional eggs to your recipes. To assist you in experimenting with this uncommon ingredient, we’ve gathered our top eight coconut flour recipes.
Is coconut flour a good substitute for flour?
When it comes to baking without wheat flour, coconut flour is a go-to choice for many people. But it’s important to remember that coconut flour and wheat flour cannot be used interchangeably in a recipe. It’s necessary to adapt the recipe and use the appropriate amount of coconut flour to achieve desired results.
Bottom Line
Now that you have my gluten-free coconut flour cinnamon raisin muffins recipe, I hope you give it a try and experience the warmth and comfort of this delicious treat. This recipe is not only healthy but also quick and easy to prepare. It’s perfect for busy mornings, as an afternoon snack or even as a dessert after dinner.
By using simple ingredients such as coconut flour, raisins, coconut milk, and coconut oil, you’re able to get a scrumptious baked good without having to rely on wheat flour or refined sugars. These muffins are packed with flavor, and the cinnamon adds a touch of warmth that goes well with the sweetness of the raisins.
If you’re looking to go grain free or simply gluten-free, this recipe will show you how easy it can be. Don’t worry about xanthan gum or other hard-to-find ingredients. All you need is just six simple ingredients that can be found in your local supermarket.
In conclusion, I encourage you to embrace this gluten-free and dairy-free lifestyle by trying out my recipe for gluten-free coconut flour cinnamon raisin muffins. Not only will they satisfy your sweet cravings, but they will also provide you with essential nutrients while still being delicious. So what are you waiting for? Get baking!
Gluten Free Coconut Flour Cinnamon Raisin Muffins Recipe
Ingredients
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon celtic sea salt
- 3 tablespoons cinnamon
- 2 eggs
- 1/4 cup coconut oil
- 2 tablespoons coconut milk
- 1/2 cup coconut sugar
- 1/4 cup raisins
Instructions
- 1. In a bowl combine sifted coconut flour, baking soda, sea salt, and cinnamon. Preheat oven to 375 degrees.
- 2. In a second bowl combine eggs, melted coconut oil, coconut milk, and coconut sugar.
- 3. Mix the dry ingredients into the wet thoroughly.
- 4. Add the raisins and mix.
- 5. Use an ice cream scoop to scoop out the mix and deposit it into a greased muffin pan. You should get 6 to 8 muffins out of this batch.
- 6. Bake at 375 degrees for 18-20 minutes.
- 7. Cool and serve. Can be frozen and thawed to save batches for later.
Add Your Own Notes
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