Ingredients
- 125 g applesauce (1/2 cup)
- 1 1/2 medium ripe bananas, mashed (125 g or 1/2 cup)
- 1 cup plant-based milk (e.g. unsweetened soy milk)
- 1 cup wheat bran or spelt bran (70 g)
- 1/3 cup neutral-tasting olive oil, or other oil of choice (60 ml)
- 1/4 cup maple syrup (4 tablespoons)
- 3 medium eggs
- 1/2 cup sultanas/golden raisins (65 g)
- 50 g muscovado brown sugar
- 1 teaspoon cinnamon (Ceylon)
- pinch of freshly grated nutmeg
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 large carrot, grated (125 g)
- 1/2 cup walnuts, chopped (50 g)
- 3 cups all-purpose or spelt flour (Type 630), sifted (415g)
Instructions
- Preheat oven to 350°F / 180°C and line a muffin tin with muffin liners. Alternatively, coat the wells generously with butter to prevent sticking.
- In a medium bowl, mix together the applesauce, mashed banana and milk together, add bran and stir to combine. Set aside to allow the bran to absorb the liquid.
- In a large bowl, whisk together the oil and maple syrup. Add the eggs, one at a time and whisk until fully incorporated. Add the brown sugar, nutmeg, and cinnamon, salt, baking soda, baking powder, and continue whisking until fully combined.
- Add the bran mixture to the bowl with the egg mixture, and stir with a spatula until combined. Add the raisins, carrot, walnuts, stirring until incorporated.
- Slowly incorporate the flour and gently fold until just combined, ensuring no dry pockets remain. Do not over mix!
- Evenly spoon the batter into the prepared muffin cups and bake until golden brown and a toothpick inserted into the centre comes out clean, about 25 minutes.
- Remove from oven and let stand for 10 minutes, then remove from the muffin tin and continue cooling on a cooling rack.
- Once cooled, serve as a delicious breakfast, snack, or treat! Enjoy!
Nutrition
Notes
- To prevent muffins from sticking to the paper liners, it's important to use high-quality liners and to allow the muffins to cool slightly before removing them from the pan. Once fully cooled they will easily release from the liner.
- Storing muffins: Once baked, and fully cooled, store in an airtight container at room temperature for up to 3 days. If you'd like to extend their shelf life, you can store them in the refrigerator for up to one week.
- Freezing and Thawing Muffins: For longer-term storage, you can freeze the muffins. To do this, individually wrap the cooled muffins in plastic wrap, then place them in a freezer-safe bag or container. They can be kept frozen for up to 2-3 months.
- When you're ready to enjoy the muffins, simply thaw them at room temperature or reheat them in the oven (or microwave) until warmed through. This allows you to enjoy homemade muffins at your convenience while preserving their freshness and flavour!