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Pumpkin Raisin Muffins {Grain-Free, Primal Friendly}

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

Ingredients

  • 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

Instructions

  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