These little beauties have quickly become a weekly favorite in our household.

Their inspiration comes from one of my favorite cookbooks “Every Day Paleo Family Cookbook” by Sarah Fragoso. The reason I love this cookbook is because it lives up to its title EVERY DAY…as in you can easily fit these recipes into everyday life…which is important when feeding a busy family a nourishing whole foods diet. So I share this recipe that has been working for us.


Pumpkin Raisin Muffins {Grain-Free, Primal Friendly}

  • Author: Melanie Christner - Honest Body
  • Category: Snacks



  • 2 cups almond flour (I use blanched almond flour from Honeyville)
  • 1/3 cup coconut flour
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1 1/2 cups organic freshly baked pumpkin puree
  • 6 eggs (organic, pastured best)
  • 1/4 cup raw honey
  • 1/4 cup melted butter or ghee
  • 1 cup raisins


  1. Preheat your oven to 350°F
  2. Place muffin papers in a muffin tin or grease the muffin tin with butter
  3. Add dry ingredients to a medium mixing bowl – almond flour, coconut flour, baking soda, pumpkin pie spice, sea salt
  4. Add wet ingredients to a large mixing bowl – pumpkin puree, eggs, honey, butter.
  5. Mix with handheld blender (I use KitchenAid mixer)
  6. Combine dry ingredients with wet in large mixing bowl and blend until smooth
  7. Add raisins and fold in gently
  8. Fill each muffin space about 3/4 full and bake for 20 – 25 minutes, until a toothpick inserted comes out clean.
  9. Makes 12 – 16 muffins

Keeping it simple. ENJOY.

With love and warmth,


P.S. Just a disclaimer…pure bicarbonate of soda (baking soda) is allowed on the full GAPS diet for those who do not have low stomach acid issues. I recommend proceeding with caution, and listening to your body.

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