Cinnamon Raisin “BRAN” Muffins Gluten Free

Cinnamon Raisin “BRAN” Muffins Gluten Free

Ok, guys I confess I 100% stole this recipe word for word from the Cook It Allergy Free Queen Kim Maes who is also my partner in crime over at GET LEAN GLUTEN FREE. It was just too good not to share so I enjoy and please don’t let her know……  

Oh before I forget grab your FREE 7 DAY MEAL PLAN here from us my gift to you all!!!

Gluten-Free, Dairy-Free Cinnamon Raisin “Bran” Muffins

Also Refined Sugar-Free and Soy-Free and Easily Egg-Free and Nut-Free


1/2 cup Gluten Free Flour Blend – I use The Pure Pantry Organic All-Purpose Baking Mix (Check to see that there is xanthan gum in your flour blend of choice -if not, add 1/4 tsp xanthan gum to this recipe)
1/2 cup Almond Flour, such as Honeyville (for Nut-Free version use an additional 1/2 cup of your gluten-free flour blend instead of Almond Flour)
1/4 cup Flax Meal (OR 2 Tbsp Ground Chia Seeds)
1 1/2 teaspoons Baking Soda
1/2 teaspoon Aluminum-Free Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Pumpkin Pie Spice (or more to taste; or just use an additional 1/2 teaspoon Cinnamon)
1/2 teaspoon Sea Salt
1/3 cup + 1 Tablespoons Honey (liquified, not solid)
3 eggs (for Egg-Free: Mix together in small bowl: 3 Tbsp Unsweetened Applesauce with 1 1/2 tsp additional Baking Powder with 2 Tbsp Warm Water and with 1 1/2 tsp Ener G Egg Replacer – use mixture where you would add eggs)
4 Tablespoons Coconut Oil (measured in liquid form), or Grapeseed Oil
1 Tablespoon Vanilla
1/4 cup Coconut Milk
3/4 cup Raisins (soak raisins for 20-30 minutes before adding to the batter, then drain on paper towel – this will prevent them from sucking moisture from the muffins as they bake)

1. Preheat oven to 350 degrees. Line or grease a muffin tin. In a medium bowl, thoroughly sift together gluten free flour blend, almond flour (or additional flour blend), flax meal or ground chia seeds, baking bowder, baking soda, cinnamon, pumpkin pie spice (or additional cinnamon), and salt.

2. In a high-powered blender, add eggs (or already mixed egg-replacer), honey, coconut or other mild tasting oil, vanilla, and Coconut Milk. Blend on high speed for 30 seconds to one minute.

3. Mix the wet ingredients into the sifted dry ingredients. Then gently fold in the raisins.

4. Fill muffin liners or greased tins 2/3 of the way full. Bake for 18-20 minutes, or until toothpick comes out clean. Enjoy!

For more kick ass gluten free recipes like this CLICK here and grab our gluten free cookbook today!

Until next time eat well, train hard, and be nice to people!

Jeremy Scott – Jeremy Scott Fitness – Scottsdale Personal Trainer 


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