Paleo and Gluten Free Cinnamon Raisin Harvest Muffins

These were made in my cooking madness before we left for our honeymoon. While they were cooking the house smelled amazing! These were very popular with the kids, and my husbands friends. They came up for a weekend of fishing as we were leaving. There weren't many left as we headed for the airport! 

I wanted to have something in the house to snack on, that was still within the clean eating lifestyle that we follow. These are easy to grab when you are busy, and they don't break your lifestyle. I ended up grabbing a couple and bringing them on the place with us. We had a short connection in Atlanta, and weren't going to be able to grab anything to eat before we left. 3am is just not a pretty time for me. 

Here is what you will need: 

3 organic eggs

1 peeled, cored, and shredded organic apple

1 cup of raisins

2 cups of almond flour

1/2 cup of 100% pure maple syrup

1/3 cup of almond milk

1/4 coconut oil

1 tbsp coconut flour 

1 tbsp of cinnamon

1.5 tsp of pumpkin pie spice

1/2 tsp of baking soda

1 pinch of salt

Baking Instructions:

Preheat oven to 350 degrees. 

Combine almond flour, coconut flour, cinnamon, pumpkin pie spice, baking soda, and salt in a bowl.
In a larger bowl combine eggs, shredded apple, maple syrup, almond milk, and melted coconut oil. 

Slowly add in the dry ingredients to the wet ingredients. Mix well.
Stir in raisins, 

Line your muffin tins with tin foil liners.
Pour mixture into liners. Use entire contents to fill all of your tins.

Bake muffins for 20-25 minutes. Check muffins with a toothpick to ensure that they are fully cooked. 

Allow muffins to cool for 10 minutes before you remove them. 

Enjoy!

-Motivated Mommy Clayton-

You can always find me on my Beachbody website!