Ingredients
- 2 1/4 cups all-purpose flour (alternatively, a mix of spelt and whole wheat) (300 g)
- 2 tablespoons soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup fine-cut oats / quick oats (100 g)
- 1 cup apple sauce (unsweetened) (200 g)
- 1 tablespoon honey or maple syrup
- 2 large eggs, lightly beaten
- 5 tablespoons plain yogurt (full-fat)
- 2 ripe bananas, mashed (220 g)
- 1 cup frozen raspberries (100 g)
Instructions
- Preheat oven to 350°F / 180°C. Lightly grease or line a 12 hole muffin tin. Set aside.
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda and oats. Add egg, yogurt, honey, bananas and applesauce; stir until just combined. Do not overmix!
- Gently fold in the raspberries. Spoon batter into the muffin tin, dividing evenly among the cups.
- Bake in preheated oven for 20-25 minutes, until a toothpick inserted into center comes out clean. Cool in pan 5 minutes before removing to a wire rack to finish cooling. Serve warm or cool; store in an airtight container. Enjoy!
Nutrition
Notes
- Make your own applesauce: Peel, core and slice your favourite apples, then simmer them in a little water until soft. Add a pinch of cinnamon (optional) and mash until smooth.
- These are also great made with half all-purpose flour and half whole grain spelt flour.