grain free, refined sugar free raisin “bran” muffins

these muffins are wanna-be raisin bran, but really, they’re just filled raisins and healthy ingredients that make for a hearty muffin.

After dabbling in a raisin “bran” cereal/granola, I knew the next thing on my list would be a raisin bran muffin. I used to love getting those giant raisin bran muffins when I was young, for some reason I really loved raisin bran muffins (and the cereal, anything with that flavour) when I was child — it doesn’t really seem like the most kid-friendly muffin. And what better way is there to start a new week than with a new muffin recipe? Or better yet, a freshly baked, warm muffin split in half and butter’d up?! (Clearly what you should do right after you bake these).

Being on the SCD diet, I can only have honey, I can’t have maple syrup or molasses, which might incidentally give this muffin a more “bran”-esque flavour. Nonetheless, I did my best to recreate that “bran” memory with SCD legal ingredients, health-ifying the muffin in the process, opting for medjool dates instead of honey altogether.

To give these muffins a bit more depth, they contain shredded apple (two small apples), and medjool dates with a coconut flour base. I load up as many raisins as I see fit (aka a lot), but feel free to not measure the raisins and pile them in according to your personal preference.

Because I really wanted to recreate that jumbo-raisin-bran-muffin feel of my childhood, I decided to bust out my big muffin tin for this recipe (“bakery” style muffins as they’re sometimes referred to), thus resulting in my six giant muffins, however you can definitely still make these in a regular sized muffin tin and expect 10-12 muffins.

You will need a food processor for these muffins, as I blend the medjool dates in with the coconut flour until they’re well combined. Nonetheless these muffins are very easy to make, and they come together quite quickly (because, food processor). 

The recipe is below, I hope these satisfy anyone’s itching for raisin bran muffins, even if they don’t quite have the same bran consistency, we do our best! 

raisin “bran” muffins: ingredients

• 1/2 cup of coconut flour
• 1/2 cup of coconut oil
• 6 medjool dates, softened and pitted and skins removed
• 2 small/medium apples peeled, grated, drained of excess moisture
• 1 tsp of ginger
• 1/2 tsp of cardamom
• 1/2 tsp of nutmeg
• 1 tsp of cinnamon
• 1 tsp of baking soda
• 1/2 tsp of apple cider vinegar
• 4 eggs
• 1/2 – 3/4 cup organic raisins (my favorite brand is organic Sun-Maid)

raisin “bran” muffins: how to

1. Using a food processor, start by mixing your coconut flour with all the spices and baking soda, and then mix in the wet ingredients, except the apple and raisins.
2. Remove the blade from the food processor once the wet ingredients are all well combined, and fold in the shredded apple (drain it first by squeezing the shredded apple in between the palms of your hands in the sink, and you’ll see all the liquid that comes out of it.)
3. Fold in the raisins, and save some for placing on top of the muffin before you put them in the oven.
4. In a parchment paper cup lined baking tray scoop the muffin batter – it will make six jumbo muffins or 10 regular size muffins. Place some of the extra raisins scattered on top of each muffin.
5. Bake at 350 for 25-30 minutes. Remove from oven and allow the muffins to cool completely before removing from tray. Store in fridge or freezer — as with many of my baked goods, they freeze extremely well and can be removed individually when you have a hankering– simply defrost on the counter or pop it in the oven/toaster oven for a few minutes to warm it up.

Print Recipe

grain free raisin “bran” muffins (scd diet)

these muffins are wanna-be raisin bran, but really, they're just filled raisins and healthy ingredients that make for a hearty muffin

Course: Breakfast, Dessert, Snack

Servings: 10 muffins

Author: grainfreee.com

Ingredients

• 1/2 cup coconut flour
• 1/2 cup coconut oil
• 6 medjool dates softened by soaking in boiling hot water for 10-15 minutes, or soaked in room temperature water overnight. skins removed.
• 2 small/medium apples peeled, grated, drained of excess moisture
• 1 tsp ginger
• 1/2 tsp cardamom
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp apple cider vinegar
• 4 eggs
• 1/2 – 3/4 cup organic raisins my favorite brand is organic Sun-Maid

Instructions

• Using a food processor, start by mixing your coconut flour with all the spices and baking soda, and then mix in the wet ingredients, except the apple and raisins.
• Remove the blade from the food processor once the wet ingredients are all well combined, and fold in the shredded apple (drain it first by squeezing the shredded apple in between the palms of your hands in the sink, you’ll see all the liquid that comes out of it.)
• Fold in the raisins, and save some for placing on top of the muffin before you put them in the oven.
• In a parchment paper cup lined baking tray scoop the muffin batter – it will make six jumbo muffins or 10 regular size muffins. Place some of the extra raisins scattered on top of each muffin.
• Bake at 350 for 25-30 minutes. Remove from oven and allow the muffins to cool completely before removing from tray. Store in fridge or freezer — as with many of my baked goods, they freeze extremely well and can be removed individually when you have a hankering– simply defrost on the counter or pop it in the oven/toaster oven for a few minutes to warm it up.