Recipe: Spiced Cinnamon Raisin Muffins (Paleo, GAPS)

September 15, 2013 · 9 comments

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With the first chill in the air I get a hankering for fall spices and foods. The summer fruits are on the way out and the fall fare is coming in. Farmer’s Markets are brimming with the first apples and pears, squash and maybe even pumpkin.

In my house we love squash and many times I cook too much. Here is a good way to use up some extra butternut or buttercup squash — or even pumpkin — in a nutritious, tasty snack. My son loved these for his after school snack laced with butter or ghee, the fragrance of the spices lingering in the house for hours afterwards.

Spiced Cinnamon Raisin Muffins

Ingredients

* By far, the easiest way to cook a winter squash is too place it, whole, in a baking pan lined with parchment paper (for super easy cleanup) and roast at 400 degrees F for one hour and 15 minutes (or longer depending on how large it squash is). It is done when a knife goes in very easily. Carefully slice open and let it cool, remove the seeds and scoop out the meat. There is no fighting with trying to cut a hard squash and it cooks beautifully.

Equipment

Instructions

  1. In a food processor add the eggs, squash, honey, vanilla, stevia and ghee and thoroughly puree
  2. Add the almond flour, baking soda, cinnamon, ginger, nutmeg and salt and mix
  3. Add the minced raisins and mix
  4. The batter should be spoonable
  5. Pour into a large bowl
  6. Place 1 – 2 tablespoons of batter in each muffin paper filling each about 3/4 full
  7. Bake at 325 degrees F for 35 – 40 minutes or until slightly browned on top and a toothpick comes out clean
  8. Cool on a rack

Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 12 muffins

Shared At: My Meatless Monday. Melt in Mouth Monday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Mommy Club, Allergy Free Wednesday, Healthy 2Day, Party Wave Wednesday, Gluten Free Wednesday, Thank Your Body Thursday, Tasty Traditions, Gluten Free Friday

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{ 8 comments… read them below or add one }

1 lara September 16, 2013 at 5:13 am

could you tell me the best way to cook the squash-roasted or steamed?

These look great!!

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2 Eva @wholefoodmomonabudget September 16, 2013 at 5:36 pm

These look great! I’m pinning and sharing on Facebook! I’m stopping by from Melt in Your Mouth Monday.

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3 Karen September 16, 2013 at 8:28 pm

Oh these look so yummy! I just bought 3 butternut squash. But do you know if whole wheat flour would work? Gluten isn’t an issue in my house but nut allergies are.

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4 Jill September 16, 2013 at 9:11 pm

HI Karen,
I’m sure you could use ww flour — but I am not sure what the exact amount would be. I would start with 1 cup and keep adding until the consistency is a spoonable batter.

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5 Karen September 17, 2013 at 2:38 am

Thanks Jill I am going to give it a try today

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6 Meagan September 18, 2013 at 1:30 am

These look great! I am definitely a raisin lover!!!!!

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7 Laurie September 20, 2013 at 12:12 pm

I found you on Gluten Free Fridays. I posted a molasses spice raisin muffin with coconut flour. I love the addition of squash in your muffins. I will have to try to make these this week.

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8 April @ The 21st Century Housewife September 20, 2013 at 1:27 pm

What wonderfully wholesome muffins, and they look so rich and delicious too. Thank you for sharing your Spiced Cinnamon Raisin Muffins with the Hearth & Soul hop. I’ve pinned them to our H&S Recipes board :)

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