Delicious GAPS Raisin Muffins Recipe – Grain-Free Breakfast Treats

Welcome to my kitchen! Today, I’m sharing my GAPS raisin muffins recipe, a grain-free breakfast treat that’s always a hit in my home. I first discovered the GAPS diet about three years ago when I was looking for ways to support my family’s digestive health, and honestly, I thought I’d have to give up all my favorite baked goods forever.

But then I experimented with these amazing muffins, and they instantly became a Saturday morning staple! This recipe is perfect for anyone who loves healthy grain-free muffins and wants something easy, delicious, and fun to bake that won’t derail your wellness goals. These muffins combine the natural sweetness of raisins with the wholesome goodness of almond flour, creating a treat that’s both nourishing and absolutely irresistible. Let’s dive in and see why this GAPS raisin muffins recipe is a must-try for anyone following the GAPS protocol or simply looking for healthier baking options!

Quick Recipe Facts

Prep Time: 10 minutes
Cook Time: 20-22 minutes
Total Time: 32 minutes
Servings: 12 muffins
Difficulty: Easy
Calories: 74 per muffin

This recipe is surprisingly quick and easy – perfect for busy mornings when you want something homemade and nutritious! Even if you’re new to GAPS baking, you’ll find these muffins incredibly forgiving and simple to prepare. The best part? Your kitchen will smell absolutely amazing while they’re baking.

Ingredients

For this GAPS raisin muffins recipe, you’ll need the following simple, wholesome ingredients. One thing I love about GAPS baking is how clean and real everything is – no weird additives or processed junk! You can swap coconut oil with melted ghee if you prefer a richer flavor in your grain-free breakfast muffins. The honey adds natural sweetness and moisture that makes your muffins tender and delicious, plus it has antibacterial properties that align perfectly with the GAPS philosophy.

For the Muffins:

• 2 cups almond flour (blanched works best for a lighter texture)
• 2 tablespoons coconut flour (this helps absorb moisture)
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon (adds warmth and flavor)
• 1/4 teaspoon sea salt
• 3 large organic eggs (room temperature is ideal)
• 1/3 cup raw honey (the star natural sweetener)
• 1/4 cup melted coconut oil (or ghee for a buttery taste)
• 1 teaspoon pure vanilla extract
• 3/4 cup organic raisins (I prefer Thompson seedless, but any variety works)

Ingredient Notes: Choose organic, unsulfured raisins whenever possible – they’re darker in color and have a more complex, natural sweetness. For the almond flour, make sure it’s finely ground and fresh, as old almond flour can taste bitter. I always keep mine in the freezer to maintain freshness!

Instructions

Making these GAPS-friendly muffins is straightforward, but a few little tricks will help you get the perfect texture every time. Trust me, I’ve made these dozens of times, and I’ve learned what works best!

Step 1: Prep Your Oven and Tin

Preheat your oven to 375°F (190°C) – this temperature helps your GAPS raisin muffins bake evenly and develop a lovely golden top. While the oven heats up, prepare your 12-cup muffin tin by either greasing each cup generously with coconut oil or lining them with unbleached paper liners. I actually prefer greasing with coconut oil because it creates a slightly crispy edge that’s absolutely divine.

Step 2: Mix Your Dry Ingredients

In a large mixing bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and sea salt. Use a whisk to blend everything together thoroughly – this step is important because it helps distribute the baking soda evenly, which means every muffin will rise properly. I like to whisk for at least 30 seconds to make sure there are no clumps of coconut flour hiding in there.

Step 3: Prepare the Wet Mixture

In a separate medium bowl, crack your eggs and whisk them until they’re light and slightly frothy. Add the honey, melted coconut oil, and vanilla extract. Whisk everything together until it’s beautifully combined and the honey is fully incorporated. Here’s a tip: if your honey is too thick to mix easily, warm it gently for about 10 seconds in the microwave – it’ll blend much more smoothly.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the bowl with your dry ingredients. Now, this is where gentle hands make all the difference! For a soft, tender grain-free muffin, don’t overbeat the batter. Use a rubber spatula and fold the mixture together with slow, deliberate strokes. Mix just until you can’t see any more dry flour – the batter will be thick and slightly lumpy, and that’s exactly what you want.

Step 5: Fold in the Raisins

Add your raisins to the batter and fold them in gently until they’re distributed throughout. I like using a wooden spoon for this part; it just works better and doesn’t deflate the batter. If you soaked your raisins in warm water for 10 minutes before adding them (totally optional but makes them extra plump!), make sure to drain and pat them dry first.

Step 6: Fill and Bake

Spoon the batter into your prepared muffin cups, filling each about 2/3 full. This gives them room to rise without overflowing. Use an ice cream scoop if you have one – it makes portion control easy and keeps your counter clean! Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The baking time can vary slightly depending on your oven, so start checking around the 18-minute mark.

Step 7: Cool and Enjoy

Once baked, let the muffins cool in the tin for about 10 minutes – this helps them set and makes them easier to remove without breaking. Then transfer them to a wire cooling rack to cool completely. They’re delicious warm, but letting them cool fully actually helps the flavors develop and makes the texture even better!

Pro Tips

Tip 1: Don’t skip letting your eggs come to room temperature – cold eggs can cause the coconut oil to solidify into little chunks, which affects the texture. I usually set my eggs out on the counter while I’m getting everything else ready.

Tip 2: For even fluffier GAPS raisin muffins, try separating one of the eggs and beating the white until soft peaks form, then folding it in at the very end. It adds a beautiful lightness to the crumb.

Tip 3: Want to make these even more special? Swap half the raisins with chopped dates for a deeper, caramel-like sweetness. It’s a game-changer for your healthy grain-free muffins experience.

Tip 4: Grease your muffin tin thoroughly to prevent sticking – trust me, it makes a huge difference! I use a paper towel dipped in coconut oil and really get into every corner of each cup.

Tip 5: If your almond flour tends to be coarse, sift it before measuring. This creates a lighter, more delicate texture that makes your muffins feel less dense.

Serving Suggestions

These GAPS raisin muffins are incredibly versatile and perfect for any time of day! Serve them warm straight from the oven for breakfast alongside a cup of hot coffee or herbal tea – the combination is absolutely heavenly. They’re also wonderful at room temperature as an afternoon snack. For a more indulgent treat, try splitting one in half and spreading a thin layer of almond butter or ghee on top. The richness pairs beautifully with the subtle sweetness of the muffins.

Kids love these with a small handful of fresh berries on the side, and they make an excellent addition to a brunch spread. I’ve even crumbled them over yogurt for a quick parfait-style breakfast. If you’re feeling fancy, warm one up slightly and serve it with a dollop of coconut cream – it’s like having dessert for breakfast, but it’s actually good for you! These serving ideas elevate your grain-free breakfast muffins experience and show just how adaptable this recipe really is.

Storage & Reheating

Proper storage keeps your GAPS raisin muffins fresh and delicious for days! Once completely cooled, store them in an airtight container at room temperature for up to 3 days. The airtight seal is crucial – it keeps the muffins moist and prevents them from drying out. If you want them to last longer, pop them in the refrigerator where they’ll stay fresh for up to a week. Just know that refrigeration can make them slightly denser, so I prefer room temperature storage when possible.

For longer-term storage, these muffins freeze beautifully! Wrap each muffin individually in plastic wrap, then place them all in a freezer-safe bag or container. They’ll keep for up to 3 months in the freezer. When you’re ready to enjoy one, simply leave it at room temperature for about an hour to thaw naturally, or reheat it in a 300°F oven for 5-7 minutes until warmed through. You can also microwave individual muffins for 20-30 seconds – just be careful not to overheat them, as they can become rubbery. Leftover GAPS raisin muffins stay wonderfully moist when stored properly, making them perfect for meal prep or having healthy snacks ready to grab throughout the week.

“Having the right tools on hand makes all the difference in creating delicious, healthy grain-free muffins that comply with the GAPS diet guidelines.”

Health & Nutrition Info

These GAPS-friendly muffins aren’t just delicious – they’re genuinely good for you! Each muffin contains approximately 74 calories with a balanced macro profile: 11g carbohydrates, 4g protein, and 1g fat. The almond flour provides healthy fats, protein, and vitamin E, while the coconut flour adds extra fiber for digestive support. Raisins contribute natural iron, potassium, and antioxidants that support overall wellness.

Because these muffins are naturally grain-free and gluten-free, they’re easier on the digestive system than conventional baked goods. The GAPS diet emphasizes gut healing, and these ingredients align perfectly with that goal. The honey provides natural antimicrobial properties and is gentler on blood sugar than refined sugars. Plus, coconut oil contains medium-chain triglycerides (MCTs) that support energy and metabolism.

One serving provides essential nutrients including Vitamin A, Vitamin C, calcium, and iron. If you want to make these even more nutrient-dense, consider adding a tablespoon of ground flax meal or chia seeds to the batter – it boosts omega-3 fatty acids and fiber. You can also reduce the honey slightly if you’re watching sugar intake, though the amount in this recipe is quite moderate. This healthier grain-free breakfast option is perfect for weekend treats or weekday mornings when you want something wholesome and satisfying.

Try This GAPS Raisin Muffins Recipe Today!

There you have it – a complete guide to making delicious, gut-healthy GAPS raisin muffins that everyone in your family will love! These muffins prove that following the GAPS protocol doesn’t mean sacrificing flavor or the joy of homemade baked goods. They’re tender, naturally sweet, perfectly spiced, and packed with nutrients that support your wellness journey. Whether you’re deep into the GAPS diet or just looking for healthier alternatives to conventional muffins, this recipe delivers on every level.

I absolutely love hearing from readers who try my recipes, so please leave a comment below and let me know how your GAPS raisin muffins turned out! Did you try any of the customization options? Rate this recipe with stars at the top of the page and share your experience. If you loved them as much as my family does, snap a photo and share it on social media – tag me so I can see your beautiful baking!

Looking for more GAPS-friendly recipes? Check out my other grain-free breakfast ideas and healthy snack options. Happy baking, and here’s to nourishing your body with real, wholesome ingredients!

FAQ

Can I freeze this recipe?
Yes! Your GAPS raisin muffins can be frozen for up to 3 months. Wrap each muffin individually in plastic wrap, then store them in a freezer-safe bag or container. Thaw at room temperature or reheat gently in the oven for the best texture.

What if I don’t have coconut flour?
Coconut flour is tricky to substitute because it absorbs so much moisture. If you absolutely don’t have it, you can try adding an extra 1/4 cup of almond flour instead, but the texture will be slightly different – a bit more dense but still delicious.

Can I make these ahead of time?
Absolutely! These grain-free breakfast muffins are perfect for meal prep. Bake a batch on Sunday and store them properly for easy grab-and-go breakfasts throughout the week. They actually taste even better the next day once the flavors have melded together.

How can I adjust the sweetness?
The honey amount in this recipe creates a mildly sweet muffin. If you prefer sweeter muffins, increase the honey to 1/2 cup. For less sweetness, reduce it to 1/4 cup. You can also add more or fewer raisins depending on your preference.

Can I use a different type of dried fruit?
Yes! While raisins are traditional, you can substitute chopped dates, dried cranberries, dried blueberries, or chopped dried apricots. Just make sure whatever you use is unsweetened and sulfur-free to stay GAPS-compliant.

Why are my muffins too dense?
Dense muffins usually result from overmixing the batter or using too much coconut flour. Remember to fold the ingredients gently and measure coconut flour carefully – it’s very absorbent! Also, make sure your baking soda is fresh for proper rise.

Can I make these dairy-free?
This recipe is already dairy-free! It uses coconut oil instead of butter. If you want to use ghee for flavor, that’s technically allowed on GAPS even though it comes from dairy, as the milk solids are removed.

How do I know when they’re done baking?
The muffins are ready when they’re golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly touched. Start checking at 18 minutes to avoid overbaking.