Preheat oven to 350ºF.

In a medium sized bowl, mix together dry ingredients.

In a separate small bowl mix eggs and vinegar, slowly add liquid mixture into the dry ingredients while mixing well. I use a food processor with the dough blade.

Mix in the raisins.

Once mixed pour into muffin tin lined with 4 paper liners.

Bake for approximately 15 minutes.

Let cool and enjoy!

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Cinnamon Raisin Muffins


October 13, 2016

I love muffins of all kinds. They are a great treat with my morning tea. But most muffins are loaded with sugar and carb leaving you feeling crappy an hour after eating it. This is a super easy reduced carb muffin recipe that you will love. You can change it up with flavors, such as lemon poppy-seed or orange and dark chocolate chip. This recipe makes four muffins but you can double it to make 8.

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 4 muffins


1 cup almond flour

1/4 cup tapioca flour (or arrowroot if you to go gluten use whole grain flour)

2 tbsp Fructevia, Steviva Blend (or a dash SteviaSweet)

1/2 tsp baking soda

1/4 tsp ground cinnamon

1 pinch salt

2 large eggs, beaten

1/2 tsp apple cider vinegar

3 tbsp raisins


Nutrition Facts

Serving Size1 muffin
Sodium72 mg
Potassium256 mg
Protein8 g
Cholesterol82 mg
Sugar0 g
Total Fat14 g
Saturated Fat2 g
Polyunsaturated Fat3 g
Monounsaturated Fat8 g
Trans Fat0 g
Total Carbohydrates18 g
Dietary Fiber3 g

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