A healthy batch of banana raspberry muffins made with yogurt, homemade apple sauce and a touch of mascobado and smidgen of honey. Naturally sweet and delicious!
2 1/4cupsall-purpose flour(alternatively, a mix of spelt and whole wheat) (300 g)
2tablespoonssoft brown sugar(I recommend GEPA organic raw cane sugar Mascobado)
1cupfine-cut oats(100 g)
1cuphomemade 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)
1cupfrozen raspberries(100 g)
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.
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.