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Cinnamon Raisin Muffins


  • Coconut oil spray

  • ½ oz. chia seeds

  • ½ oz sunflower seeds

  • 1 oz unsweetened coconut

  • 4 oz almond flour

  • ½ oz ground flax seeds

  • 1 oz almond meal

  • 1 oz vanilla whey protein

  • 2 tsp cinnamon

  • 2 tsp baking powder

  • ½ tsp salt

  • 1 ½ oz xylitol

  • 2 oz raisins

  • 2 eggs

  • ¾ cup COLD water

Total Time: 40 min Prep: 10 min Cook: 30 min
Yield: 6 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Spray 12 silicone muffins cups with coconut oil and place them in a muffin pan.

In a coffee grinder, grind the chia, sunflower seeds and coconut well.

Tip the ground seed mixture into a mixing bowl (preferably one with a pouring lip) and add the almond flour, ground flax seeds, almond meal, whey powder, cinnamon, baking powder, salt, xylitol, and raisins and mix all together well.

In a small bowl whisk the eggs and cold water together.

Add the egg mixture into the dry ingredients and stir well until completely mixed.

Pour the mixture into the muffin cups, stopping a little short of full.

Bake the muffins in the center of the oven at 325F for 30 minutes, until golden brown on the top.

Remove from the oven and leave to cool for a few minutes until you can handle the silicone cups.

Turn each cup top down in one hand, and using the other hand gently squeeze the sides of the cup all the way round until the sides release and the muffin pops out. Be gentle.

Place each muffin on a cooling rack to cool.


This recipe does not contain any non-starchy vegetables or nutrient-dense protein. It is highly recommended that you drink a green smoothie and enjoy a serving of nutrient-dense protein before eating this dish to maximize your SANEity.