Cinnamon Raisin Apple Muffin

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

  1. Preheat the oven to 350.
  2. In a large bowl mix together all the dry ingredients.
  3. In a medium bowl, whisk together the wet ingredients.
  4. Pour the wet ingredients into the dry ingredients and mix well.
  5. Add the apples and raisins.
  6. Spoon the batter into a silicon muffin pan. Bake for 25 minutes.



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