Apple Raisin Muffins
full of flavor and fall-wintery aromas, these muffins are absolutely delicious!
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enjoy them as an afternoon snack or eat them for breakfast, these muffins are simply the best!
I rarely fall head-over-heels for muffins, but these are simply delicious! I can have them for breakfast, with tea (or hot cocoa) in the afternoon, or even for dinner with some non-dairy yogurt … sometimes all in the same day :)
They are fairly easy, quick to prepare and it allows you to save those overripe bananas you have in your fruit bowl. The other good thing about them is that you can substitute the apples for pears, omit the raisins and/ or walnuts if you are not a fan, maybe substitute with hazelnuts and chocolate chips instead - basically this recipe is pretty flexible to fit to your personal taste!
additional information
Whole Wheat Spelt Flour - an ancient grain with slightly nutty flavor and a tougher outer husk, which makes it more resistant to pesticides. Using whole wheat flour is better in general because it is made from the entire grain (bran, endosperm, germ), which help contain more protein, essential amino acids, vitamins and minerals.
Coconut Sugar - made from coconut palm sap and it has a darker, almost caramel-like flavor. Although it has gained popularity in recent years as a ‘healthier’ substitute to table sugar, it should be noted that it is just not as processed, so it should be used in moderation.
needed ingredients
preparation details
I typically try to keep a jar filled with soaked raisins in brandy or rum readily available. Unfortunately, I had run out, so we are starting this recipe by soaking the raisins in the vanilla extract.
I like to see the apple chunks in the muffins, so I cut mine into 1/2” cubes, but you can definitely go smaller, if you prefer. Then, combine the dry ingredients (spelt flour, coconut sugar and spices) in a bowl and mix well until no lumps are present. In a separate, bigger bowl, mash the bananas using a fork .
I think I was a bit spaced out when making the muffins as I forgot about toasting the walnuts earlier, so they have sufficient time to cool down. Thankfully, the temperature was in the negatives outside, so it was not a problem - a couple of minutes on the balcony and they were all cooled down :) You should definitely do this step in the beginning though! Chop the walnuts and toast in a shallow pan over medium heat until golden brown, but be careful not to burn them. Transfer to a plate and let cool.
Once you are finished mashing the bananas, add the melted coconut oil, almond milk and mix well. Be sure your milk is not too cold as the coconut oil will solidify.
Once the bananas are well mixed with the oil and milk, add the dry ingredients and mix well with your spatula. After that, add the soaked raisins, apples, toasted walnuts and mix until everything is well incorporated.
Using a 3 Tbsp scoop (or a soup spoon), scoop the mixture into silicone muffin cups on a baking sheet. be mindful, if you are using the paper muffin cups, you may need to use a muffin pan as well because I am not sure how well they will hold-up during the bake.
I baked them for 25 min., rotating the tray halfway through the bake to ensure they are evenly baked. It is important to let them rest for a few minutes before transferring to a plate and devouring them :)
These muffins are best fresh out of the oven, but also they keep for a couple of days and are just as delicious! I like to enjoy them on their own, alongside my coffee, with some non-dairy yogurt or with a big dollop of Homemade Almond Butter.
Although I most often prefer them as a snack, these muffins can be eaten for breakfast as well … and even for dinner on occasion ha!
recipe
Apple Raisin Muffins
Full of flavor and fall-wintery aromas, these muffins are absolutely delicious! Enjoy them on their own, alongside your coffee or with a big dollop of almond butter on top. Believe me, you will not be able to stop eating them!
{vegetarian & vegan friendly}
Author: The Kitchen Plot
Prep Time: 15 min.
Cook Time: 25 min.
Overall Time: 40 min.
Serves: 17 muffins
Perfect for: breakfast, snack
Keeps for: container - 3 days
Products:
60 g walnuts, roughly chopped
60g raisins
1 Tbsp vanilla extract
2 apples (gala, fuji or any other semi-sweet apple), peeled and cored
3 overripe bananas, peeled
3 Tbsp melted coconut oil
4 Tbsp almond milk
230g spelt flour
100g coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp allspice
Method:
Pre-heat oven to 360F convection/ 180C fan and place 15 silicone muffin cups on a baking sheet (or if using paper muffin cups be sure to place in a muffin pan).
Place walnuts in a sauté pan over medium heat and toast for about 5 min., stirring often. Once toasted, transfer to a plate to cool completely.
Place the raisins in a small bowl and pour the vanilla extract, so they soak while you mix the rest of the ingredients.
* It is really useful to keep a jar with soaked raisins handy, so you have them readily available to use. To do this, fill a small jar with raisins 3/4 of the way up, then fill the jar to the top with brandy or rum. Place the cover and let sit for a couple of days, the raisins will expand and fill up the whole jar.
Cut the peeled and cored apples into small cubes (about 1/2 inch) and set aside.
Place the bananas in a medium to large bowl and mash with a fork. Add the melted coconut oil and almond milk, mix well and set aside.
In a separate bowl, place the spelt flour, coconut sugar, baking powder, baking soda, cinnamon, allspice and mix well until there are no lumps.
Pour the dry ingredients over the banana mixture and mix well.
Add the cubed apples, toasted walnuts and soaked raisins along with the vanilla extract to the mixture and mix again.
Using a 3 Tbsp measuring scoop or a tablespoon, scoop the mixture into the muffin cups and bake for 25 min. rotating the baking sheet/ muffin pan halfway through to ensure even baking. Once baked, take out of the oven and let them rest for about 10 min. before transferring them to a serving dish.
Best enjoyed fresh out of the oven with some homemade almond butter, yogurt or coffee, but they also stay fresh for couple of days!
Bon appétit!
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