Something a Little Different: Gluten Free Chocolate Raisin Muffins

I decided to try to make something passable as a muffin without flour. I was making this recipe up as I went along, but I ended up being really happy with the results. Luckily I wrote down my process. These muffins are made mostly of nuts, seeds and fruit, so they are high in fiber and good fats, relatively low in carbs and pack a punch/ keep you going for a long morning. Plus the super dark chocolate makes them extra delicious!



1 cup raw walnuts

1/2 cup raw almonds

1 cup cornmeal

1/2 tsp. salt

1/2 tsp. baking powder

1/4 tsp. cardamom

1/2 tsp. cinnamon

1/2 tsp. ginger

1/2 cup raisins

1/2 cup sunflower seeds

1/4 cup flax seeds

1/2 cup dark chocolate chips

1 egg

6 prunes

2/3 cup unsweetened applesauce

1/3 cup maple syrup

2 Tbs. heavy cream or coconut milk

1 Tbs. coconut oil

1 bar of extra dark chocolate (at least 85%)

Preheat oven to 350. Grind walnuts and almonds in food processor until a smooth meal is formed. Add cornmeal and pulse to combine. Add salt, baking powder, and spices and pulse to combine. Dump dry ingredients out into a bowl. Blend prunes, applesauce, maple syrup and heavy cream together in processor. Make a hole in the center of the dry ingredients. Crack an egg into the hole and beat with a fork. Dump applesauce mixture into beat egg. Mix wet ingredients into dry ingredients. Stir in sunflower seeds, raisins, flax seeds and chocolate chips. Grease a muffin tin. Fill each of 12 muffin cups with a heaping 1/3 cup of muffin mixture. Bake 20-25 minutes. The muffins won’t puff up the way most muffins do, but they will get golden brown and delicious.

Meanwhile, melt coconut oil and extra dark chocolate together in a double boiler. Once muffins come out, drizzle each with chocolate.


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