School is starting in a few weeks, so the batch baking has been happening. One of the boys hates raisins but he will eat golden raisins (kids are odd critters….) and so they all loved these applesauce raisin muffins. Thankfully I got half the batch into the freezer!
Bonus: the muffins are dairy free and sweetened with maple syrup. They can be made plant-based by swapping the egg out for a flaxseed “egg”.
Applesauce Raisin Muffins
- 1 cup old-fashioned rolled oats
- ¾ cup whole wheat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup golden raisins
- 1 cup unsweetened applesauce
- ½ cup unsweetened coconut milk beverage
- 1 large egg
- 1/3 cup pure maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp pure vanilla extract
Preheat oven to 375°, line a 12 count muffin tin with paper liners.
Mix oats, flour, baking powder, cinnamon, baking soda, salt, and raisins together in a large mixing bowl.
Whisk applesauce, coconut milk, egg, maple syrup, coconut oil, and vanilla together.
Pour wet over dry, stir till just combined.
Divide equally between muffin cups.
Bake for 20 minutes, or until a toothpick in the center of a muffin comes out clean.
Let cool for 10 minutes, then transfer muffins to a cooling rack. Let cool fully before freezing.
Makes 12 muffins.