Raisin Flaxseed Muffins

Raisin Flaxseed Muffins

By: Rose Marie Jarry, Master Chef at Kronobar


  • ¾ cup dried raisins
  • 2 cups water
  • 1 tablespoon cinnamon powder
  • ½ cup ground flaxseeds
  • ½ cup coconut palm sugar
  • 1 tablespoon organic coconut oil
  • 1 ¼ cups gluten free flour (my suggestions: pea, quinoa or broad bean flours.)
  • 1 tablespoon baking powder
  • 12 whole cloves


  1. Preheat the oven to 375F.
  2. Soak the raisins, cinnamon and ground flaxseeds in the water for 10 minutes.
  3. Then incorporate the remaining ingredients and mix well.
  4. Fill up a pre-greased muffin pan with the batter, placing 1 clove in the middle of each muffin. Sprinkle some whole flax seeds on top, then bake for 20 minutes.
  5. Store in the fridge for a longer shelf life.
  6. Flaxseed can be a good egg replacement in any of your baking recipes. In place of each egg, use 2 tablespoons of ground flax combined with 1/3 cup of water. Let this mixture soak for 5-10 minutes.