Grain-free carrot raisin muffins made with almond and coconut flour. Loaded with cinnamon flavor and studded with raisins, these moist almond flour muffins are sweet without being too sweet and lovely topped with a little coconut butter.
Through experimenting with gluten-free baking, I’ve found that my favorite flours are almond flour, coconut flour and oat flour. Mainly because I feel that almond flour and oat flour give the closest texture to regular flour when it comes to things like cookies and muffins. I’ll occasionally buy a gluten-free flour blend for certain recipes, but these three flours are the ones you’ll see used most often here on EBF.
I’m excited because today’s recipe is a carrot raisin spin on my chocolate chip almond flour muffins I posted last year and they’re delightful. Moist, with a light and fluffy texture and the most delicious cinnamon raisin sweetness.
Check out that muffin top…
For this recipe I used nuts.com products — I love their organic blanched almond flour for baking and their royal raisins are HUGE. It’s hard to tell from there photos, but they’re bigger than your standard raisin and they taste amazing.
We all know that when it comes to cinnamon raisin baked goods, the raisins are the best part so the bigger they are, the better. At least that’s how I see it.
Massive raisin bites, FTW.
As an added bonus, the muffins are loaded with good for you ingredients, grain-free, gluten-free and paleo. And I have to mention, that they’re incredible with a little coconut butter drizzled on top!