WHEATLESS/EGGLESS raisin spice muffins

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I absolutley hate that I have to cut wheat out of my life, but I am overweight,type 0 blood, suffer from fibromyalgia, and gluten sensitivity.In an effort to re-create a tasty comfort food alternative to soothe my soul, I came up with this one today:) I was a lil nervous, but suprised how well they turned out!(I ate a third of the batch while writing out the recipe:) Dont let all the ingredients scare you,it goes fast, and if you dont have a couple of them make the muffins anyhow,it will be ok! (oh, its more comforting if you blast cece winans while cooking these...just saying!)

分量: 24 muffins


Cost per serving $0.35 詳細を見る
  • 11/3 cups oat flour (I didnt have any so I put oats in the blender)
  • 1 cup sweet sorghum flour
  • 2 scoops chia seed
  • 1/2 cup hot water
  • 1/2 cup natural unsweetened applesauce
  • 1/2 cup plain greek yougart
  • 1/2 cup aloe vera juice
  • 3/4 cup raisins(no need to plump first)
  • 3/4 cup hemp granola
  • 2 tsp coconut oil
  • 1/3 cup agave nectar(I used light amber)
  • 1/4 cup pure cane organic sugar(any works)
  • 1 tsp vanilla
  • 1/4 cup organic flaxseed
  • 1 tsp baking powder/1 tbsp arrowroot powder
  • a handfull of cinnamon(lots!!!!!!)
  • 1 tsp fresh ground cloves
  • 1 tbsp pumkin pie spice


  1. preheat oven to 350
  2. Take the chia seeds and put in a seperate bowl.
  3. Add hot water to seeds so they gel
  4. Put ALL other ingredients in electric mixer bowl then add gelled chia and mix until combined.
  5. Spoon into small cupcake/muffin pan that holds 24.Fill to the very top(these wont rise a whole lot)
  6. bake at 350 for 20-25 minutes.

Nutrition Facts

Amount Per Serving %DV
Serving Size 61g
Recipe makes 24 servings
Calories 198  
Calories from Fat 54 27%
Total Fat 5.99g 7%
Saturated Fat 1.13g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 61mg 3%
Potassium 184mg 5%
Total Carbs 31.23g 8%
Dietary Fiber 2.6g 9%
Sugars 6.44g 4%
Protein 5.49g 9%


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)


  • Foodessa
    I certainly know what you mean when you are surprised that the outcome turns out a tasty treat. I tend to experiment with Gluten free flours a lot...and my favourite is Sorghum and very fine grounded brown rice.

    Thanks Sarah for being so passionate about developing your own recipe ;o)

    Flavourful wishes,