Gluten Free Chocolate Raisin Muffins

Apr 20, 2014

img_2661I decided to try to make something passable as a muffin, without the flour. I was making this recipe up as I went along and ended up being really happy with the results. Luckily, I wrote down my process. These muffins are made mostly of nuts, seeds and fruit, so they are high in fiber and good fats, relatively low in carbs, and pack a punch, keeping you going for a long morning. Plus, the super dark chocolate makes them extra delicious!

1 cup raw walnuts
½ cup raw almonds
1 cup cornmeal
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon ginger
½ cup raisins
½ cup sunflower seeds
¼ cup flax seeds
½ cup dark chocolate chips
1 egg
6 prunes
⅔ cup unsweetened applesauce
⅓ cup maple syrup
2 tablespoons heavy cream or coconut milk
1 tablespoon coconut oil
1 bar extra dark chocolate (at least 85%)


Preheat oven to 350º F. Grind walnuts and almonds in food processor until a smooth meal is formed. Add cornmeal and pulse to combine. Add salt, baking powder, and spices, and pulse to combine. Dump dry ingredients into a bowl. Blend prunes, applesauce, maple syrup, and heavy cream together in processor. Make a hole in the center of the dry ingredients. Crack an egg into the hole and beat with a fork. Dump applesauce mixture into beat egg. Mix wet ingredients into dry ingredients. Stir in sunflower seeds, raisins, flax seeds, and chocolate chips. Grease a muffin tin. Fill each of 12 muffin cups with a heaping 1/3 cup of muffin mixture. Bake 20-25 minutes. The muffins won’t puff up the way most muffins do, but they will get golden brown and delicious.

Meanwhile, melt coconut oil and extra dark chocolate together in a double boiler. Once muffins come out of the oven, drizzle each with chocolate.



Read about Laura Derr and Laura’s Mobile Kitchen in her interview with Hometown Pasadena in “Creative Types.” Her blog is




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