½ cup almond flour or your favorite gluten-free flour
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 cup coconut sugar
1/3 cup raisins
1/4 cup coconut oil, melted
1/4 cup butternut squash puree, pumpkin puree, or unsweetened applesauce
2 eggs, beaten
1/2 cup unsweetened almond milk
Preheat oven to 375°F.
Spray a muffin tin with nonstick cooking spray and set aside.
Combine the ground flaxseed, flour, cinnamon, baking powder, coconut sugar, and raisins into a large mixing bowl and whisk together.
Next, add the coconut oil, squash puree or applesauce, eggs, and almond milk to the mixing bowl and use a large spatula to stir together. Use a big spoon or measuring cup to divide the batter into the muffin tin.
Bake for 30 minutes or until the muffins have turned a golden brown.
Remove each muffin from the tin and let them cool slightly on a rack before serving.
You can freeze any leftover muffins in a zip top bag for up to 2 months. Defrost in the refrigerator overnight before consuming.