Healthy Living How To

Vanessa Rae Romero

Cinnamon Raisin Two Minute Muffin

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Not only is the One Minute Muffin recipe the most popular recipe on Healthy Living How To it is also the most searched term that brings people to this site. As I mentioned, when I first introduced this healthy gluten-free and low-carb bread substitute, I did not create the original recipe, rather, I put my spin on it. Instead of a muffin made exclusively with flaxseed meal, I came up with various adaptations by adding coconut flour and almond flour. Two of my favorite one minute muffins variations are the pumpkin muffin with pumpkin butter and chocolate snack cake with raspberry sauce. Today I introduce you to another minute muffin recipe with cinnamon and raisins, that smells and tastes as good as it looks!
Cinnamon Raisin Two Minute Muffin Image

Putting sugar content aside, momentarily I might add, raisins do have some redeeming nutritional qualities. In fact, author Jonny Bowden, Ph.D., C.N.S., lists them as one of The 150 Healthiest Foods on Earth. He states, “raisins have a smattering of nutrients like calcium, magnesium and phosphorus, a decent amount of potassium and packs a nice antioxidant punch.” It's important to note two things when it comes to raisins, one, grapes are believed to have a very high pesticide residue, therefore buying organic raisins is important and two, as already mentioned, raisins are high in sugar, making portion control important.

I've built in the portion control in this recipe for you. Twelve measly little raisins are about 5 g of sugar, but don't despair, you can really spread the raisin love, by plumping them up before using them in this Cinnamon Raisin Two Minute Muffin recipe. It may not seem like much, but by soaking the raisins in water and then splitting them in half, you will get a little bit of sunshine in every bite.

PictureCinnamon Raisin Two Minute Muffin

Prep Time: 5 minutes*
Cook Time: 2 minutes
Serves: 1

*not including time to soak raisins

Ingredients

Directions

  1. Soak raisins in hot water for 45 minutes to an hour to plump.
  2. In a small mixing bowl, sift together, coconut flour, almond flour, flaxseed meal, cinnamon, baking powder and salt.
  3. Drain raisins, reserving water, and run a knife through each one cutting in half. Throw raisins in bowl with flours.
  4. Whisk together egg and raisin water and then add to flour mixture. Mix well.
  5. Swirl coconut oil around 4″ ramekin to coat and then add to batter and mix one more time.
  6. Spoon batter into oiled ramekin and microwave on high for two minutes.
  7. Remove from microwave with dish towel and invert on cooling rack.
  8. Let cool, slice in half, toast, and slather with ghee. Enjoy!