Cinnamon Raisin Harvest Muffins

You know when you have that extra apple on the counter or in the fridge drawer that is just starting to get wrinkly and soft, and the thought of eating it is no longer appetizing? Well I had one of those on the counter this morning, and I figured out exactly what to do with it. I made this amazingly delicious muffins!

Cinnamon Raisin Harvest Muffins

2 c. almond flour (you can use any variation for this - I used 1/2 C brown rice, 1/2 C gf flour bend, and 1 C almond flour)
1 T. coconut flour
1 T. cinnamon
1 1/2 t. pumpkin pie spice
1/2 t. baking soda
pinch of salt
1/2 c. pure maple syrup
1/3 c. coconut milk
3 eggs
1/4 c. coconut oil (I had to melt mine)
1 peeled, cored apple - shredded
1 c. raisins

Note: I used an equal mix of coconut sugar and cinnamon to sprinkle on top of the muffins after baking.

1. Preheat the oven to 350 degrees. Line muffin pan with paper cups (yields 12 muffins)
2. Stir all the dry ingredients together in a bowl (except raisins)
3. In a larger bowl, mix together all wet ingredients. Shred the apple with a cheese grater and add to the wet ingredients.
4. Pour the dry ingredients into the bowl with the wet ingredients and blend well. Mix in the raisins.
5. Pour mixture into muffin pan and bake for 20-23 min (checking with a toothpick).
6. Remove from oven and sprinkle with cinnamon dry mixture while still warm. Cool before eating.
7. Keep refrigerated or frozen.