When I was a kid, cinnamon raisin bagels were my favorite. Not exactly a health food, though. Boo. Loaded with processed sugar and processed grains I never eat bagels anymore. Unless I make them myself. Which I don’t do very often. Breads were always my weakness so I know my triggers and tend to just stay clear of them. I never met a bread, muffin, or bagel I didn’t like.
I had some apples still hanging out in the fridge from our trip to the apple orchard a few weeks ago (we got a LOT of apples!) and I had a small bag of organic raisins hanging out in the pantry. I wanted to “clean” the fridge and pantry before a grocery run so I figured a cinnamon-apple-raisin muffin would help clear some prime real estate in the fridge and on the pantry shelf.
I ground my own oatmeal to make the oat flour for this recipe. It gives it a more hearty texture and keeps me from using an overly processed oat flour that can be purchased from the store. I like to keep my grains whole, thank you very much. 😉
I sometimes use 1/4 cup coconut palm sugar in this recipe. Sometimes I don’t. It’s entirely up to you. They are pretty sweet without it thanks to the applesauce and apples. If you choose not use the palm sugar, then reduce the applesauce by 1/2 cup.
2 cup oat flour
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1/2 tsp allspice
1/4 cup coconut palm sugar
1 1/2 cups unsweetened applesauce
1/2 cup water
1 tsp vanilla extract
1 tsp apple cider vinegar
3/4 cup raisins
1/2 cup apples, peeled and diced
- Preheat the oven to 350.
- In a large bowl mix together all the dry ingredients.
- In a medium bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix well.
- Add the apples and raisins.
- Spoon the batter into a silicon muffin pan. Bake for 25 minutes.