One of the free books I downloaded onto my Kindle is called "Smart School Time Recipes" by Alisa Flemont. A lot of the recipes come from different blogs and cater to special diets. I like the emphasis on healthy stuff that kids will actually eat. This is the first recipe I've made (although I have several others bookmarked) and it was a winner. The batter turned out a little thin so my raisins sunk to the bottom of the muffins but the end texture was really good so I don't know if I'd adjust the proportions next time or not. The texture and consistency is of a good bran muffin but these are made of almond flour and flax meal with no refined sugar or butter. They also are a good source of protein, lower carb, gluten free.
Baby girl LOVES baked goods (don't know where she gets it from!) and ate 5 mini muffins as soon as they came out of the oven. Needless to say, these didn't last long around our house.
Raisin "Bran" Muffins (8 regular or 20 mini muffins)
3/4 c. blanched almond flour
1/4 c. flax meal (ground flaxseeds)
1 tsp. baking soda
1.5 tsp. ground cinnamon
1/2 tsp. salt
1/3 c. honey (I used 2 T honey and 2 T agave)
3 T canola oil
1/4 c. water
1/2 c. raisins
Preheat oven to 350 degrees and line or grease 8 regular sized muffin tins (I made about 20 mini muffins). In a large bowl, combine almond flour, flax meal, baking soda, cinnamon and salt. In a blender, combine honey, eggs, oil, and water and blend on high for about 1 minute, until smooth. Mix honey mixture into flour mixture and then add raisins. Spoon batter into lined muffin tins. Bake for 20-25 minutes. Cool and serve.