Hello Honeyville Fans! It’s so great to be back with you discussing my new book, The Plan Cookbook, and sharing another one of my favorite recipes using Honeyville’s Blanched Almond Flour.

I was so excited to have The Plan Cookbook featured on Fox and Friends with Elisabeth Hasselbeck this past month!

Elisabeth Hasselbeck and Lyn-Genet on Fox & Friends.

After thumbing through the cookbook Elisabeth decided that today’s recipe was the dish she wanted me to feature on the show that day. We decided at the last minute to make this gluten-free muffin dairy-free as well, because there are often so many cross-allergens, especially for those of us who have a wheat allergy. It’s just as easy to sub out the coconut oil for butter if dairy is not an issue!

I had so much fun making this recipe with Elisabeth, that I knew I had to bring it to all of you. So, here is my delicious Almond Flour Raisin Cinnamon Muffins, which you can find in my The Plan Cookbook. Enjoy!

Lyn-Genet, Executive Director of Nutrition

2 Tbsp Cinnamon
1/2 tsp Cardamom
Pinch Cloves
1/2 tsp Baking Soda
5 Eggs
2 Tbsp Raw Honey
2 Tbsp Applesauce
1/2 cup Coconut Oil
1/4 cup Raisins
1 tsp Pure Vanilla Extract
Preheat oven to 350 degrees.
In a medium bowl, combine almond flour, cinnamon, cardamom, cloves, and baking soda and mix thoroughly.
In a large bowl, combine the eggs, honey, applesauce, coconut oil, raisins, and vanilla and mix thoroughly.
Slowly add the dry ingredients to the wet. Mix thoroughly.
Pour batter into muffin tins, lined with cupcake lines.
Bake at 350 degrees for 20-22 minutes, or until toothpick comes out clean. Let cool and serve warm.