Recipe: Apple Muffins
Lately, I have been doing a lot of baking for my daughter and since she is only one, I want to avoid adding any added sugars to the foods that she eats. I have been playing with blending up raisins in water in place of liquid sweeteners and have found that the result is perfect! There’s still some sweetness but I feel better about giving her the whole fruit, which includes the fiber and also some trace minerals, like iron instead of simple sugars like honey or cane sugar. I thought these muffins turned out delightfully and will be making them on repeat throughout the fall and winter. Enjoy!
Recipe adapted from cookieandkate.com
- 1 3/4 cup whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated apple
- ⅓ cup extra-virgin olive oil
- 1/4 cup of raisins, soaked for 10 minutes in 1/4 cup water and then blended in the food processor
- 2 flax eggs (dissolve 2 Tbsp ground flax in 6 Tbsp water and let sit for 10 minutes)
- ½ cup coconut milk
- 1 Tbsp apple cider vinegar
- ½ cup applesauce
- 1 teaspoon vanilla extract
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture). Stir to combine.
- In a medium mixing bowl, combine the oil and blended raisins and beat together with a whisk. Add the flax eggs and beat well, then add the coconut milk, apple cider vinegar, applesauce and vanilla and mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.