Here’s another perfect on-the-go any time of day snack. This batch of beautiful, healthy banana and raspberry muffins are made with yogurt, homemade apple sauce (easy as pie, by the way) and sweetened with a little bit of natural cane sugar and a smidgen of honey.
I used half all-purpose flour and half whole grain spelt flour. Be sure to use a proper tablespoon measure for the yogurt, otherwise you’ll likely need to using heaping tablespoons if using a regular soup spoon. Yes, I cheat and do this often enough too! But as I have learned after many failed attempts – baking is science, one to be exacted and although my kitchen is seldom a laboratory, I have learned how important it is to follow proper measures.
I prefer art. And cooking is definitely an art — creativity, instinct (or rather intuition), a sense of taste and endless possibilities! These were yummy, enjoy!
Yields 12 muffins
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)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup oats (100 g)
1 cup homemade apple sauce (200 g) (peel, core, slice and cook your favorite apples in an adequate amount of water. As they begin to soften, add a pinch of cinnamon and mash)
1 tablespoon honey
5 tablespoons plain yogurt (full-fat)
2 ripe bananas, mashed
1 cup frozen raspberries (100 g)
1. Preheat oven to 350°F / 180°C. Lightly grease or line a 12 hole muffin tin. Set aside.
2. 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.
3. Gently fold in the raspberries. Spoon batter into the muffin tin, dividing evenly among the cups.
4. 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.