Pecan Raisin Muffins [Dairy free, Gluten free, Grain free, Sugar free]

Coconut Flour!!!  I have an intense dislike for the store-bought variety and using it in baking I have only recently discovered that my home made variety from fresh coconut tastes way better! I tend to use coconut flour only if I really have to and in very small portions where the taste does not permeate or dominate the meal.   A well meaning friend sent me some readily available at her corner store goodies from another country recently and I suddenly have a surplus of this flour that I need to use or give away – this recipe also serves the purpose of assisting a dear friend find alternatives to her sugary sweet-tooth in all foods gluten and sugar free.

Very uninspired last night and with a few different ingredients than what this original muffin recipe called for last night, I decided to try out my version of a recipe for Walnut Raisin muffins.  The recipe included honey which I omitted and replaced it with nut butter, although date paste will work brilliantly too!  The end result was a soft textured, amazingly aroma’d and nutty muffin,  loved by all who had it, which convinced me that I should blog the recipe for those who may have an interest in coconut flour and would like a tried and tested tea-time treat recipe .

You may adapt this recipe to include honey if you use it, and add walnuts to replace the pecan nuts.


1/4 cup sifted coconut flour
2 tblsp coconut oil or grass-fed butter, melted and not boiling hot
2 tbslp coconut milk, preservative and sugar free
3 eggs
3 tblsp honey or nut butter of choice or date paste
1/4 tsp finely ground Himalayan of Sea salt
1/4 tsp vanilla extract (I used vanilla powder – from my friends’ care pack :)
1/4 tsp baking / bicarbonate of soda
1/3 cup raisins (sugar free)
1/3 pecan or walnuts, chopped

Coconut flakes – folded in with the nuts and raisins
a mashed ripe banana – folded in with the nuts and raisins
1/8 tsp cinnamon powder

Here’s How

  • Preheat the oven to 205 degrees Celsius
  • Add to food processor and blend, or hand blend together, the eggs, coconut oil / butter, coconut milk, honey / nut butter salt and vanilla extract.

  • Now add the coconut flour and bicarbonate of soda to the batter and process or mix until the batter is of a smooth consistency.
  • Fold in the raisins and pecan nuts / walnuts.

  • Pour the batter into a greased muffin tray or muffin cups and bake for 15 minutes.
  • This recipe makes 6 muffins

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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