I’ve really been craving some cinnamon raisin bread with butter, lately. I remembered this basic recipe and adapted it to be cinnamon raison-y. Joe likes to cut his in half (takes the top off) and grill it in some butter on the stove-top. I have to admit, this was a genius move. It’s absolutely delicious and makes a satisfying snack, breakfast or dessert. They are even high in protein, as far as muffins go. The added sugar content is minimal and can actually be totally omitted with tasty results, still. You will still taste sweetness from the raisins, applesauce and coconut flour. They are super moist, so I recommend keeping them in the fridge. I haven’t experimented with freezing these, but I would be curious to know how that works out!
TIP- I buy the 6 packs of single serve applesauce to keep on hand in the pantry, because I never end up needing a whole jar before it goes bad.
Low Carb Apple Cinnamon Muffins
- 5 eggs, beaten with a fork
- 1 cup unsweetened applesauce
- ½ cup coconut flour or almond flour
- 1 TBS plus 1 Tsp cinnamon
- 1 Tsp baking soda
- 1 Tsp vanilla
- ¼ cup coconut oil (melted)
- 2 Tbs maple syrup (optional)
- 1/4 cup raisins
- 1/4 cup nuts or seeds of your choice (I like pumpkin seeds and walnuts)
See the full recipe HERE, from Wellness Mamma.