Cinnamon Raisin Muffins

It has been well over a month since the last time I baked anything. Life has been crazy getting ready to move to Vancouver, catching up on a few projects (still working on that part) and working a lot. Although the last few weeks have been busy, I love my work and I have been enjoying my work load. I just had to adjust a bit and get more organized! My last day in Victoria (at least on a full time basis) will be April 26th. If you need to see me for a bike fit or meet for nutrition consulting / coaching - I do have time, but the schedule is filling up fast. Get in touch to book an appointment! Anyways, back to the muffins. These have been on my mind for a little while now, and I figured I need to get back to some baking, because I really enjoy it. Also, once I pack up my kitchen, move and then unpack it... It will be a while before I get to bake anything again. So tonight was muffin baking night!


Cinnamon Raisin Muffins

Makes 6 muffins


  • 3 tbsp coconut flour
  • 1/3 cup sweet rice flour
  • 1 cup almond flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tbsp cinnamon
  • 2 eggs, beaten
  • 1/2 cup butter, softened (grass fed)
  • ¼ cup plain unsweetened almond milk
  • 1 tsp vanilla extract
  • ¼ cup coconut sugar
  • Handful of golden raisins
  • Sliced almonds for the top of the muffins


  1. Preheat oven to 350 degrees and line muffin tin with paper cups
  2. In a large bowl, mix coconut flour, almond flour, sweet rice flour, salt, baking powder and baking soda
  3. In a separate bowl, beat eggs with coconut sugar, almond milk, vanilla extract, butter, coconut sugar and cinnamon
  4. Add wet ingredients to dry and mix. Make sure you do not over mix.
  5. Gently fold in raisins and divide into the muffin cups. Top with sliced almonds
  6. Bake at 350 for 20-25 minutes until a toothpick comes out clean. Let cool in the pan for a minute or two, then transfer to a cooling rack