Wholemeal apple, raisin & cinnamon muffins
(Recipe from Homemade Happiness)
Homemade lunchbox treats don’t need to be a chore! These muffins are quick, easy and absolutely delectable – they make the perfect back-to-school lunchbox filler. The best part is they freeze well, so you can pop them into individual resealable bags, (I use Glad snap lock bags as they are freezer safe, BPA free and microwave safe) then just grab a bag of out the freezer in the morning. The muffin will be defrosted are ready to munch on by morning-tea time, with the added bonus of keeping the rest of the lunch nice and cool on a hot summer’s day. Now that’s fresh.
If you are using frozen bananas to make these, make sure you bring them back up to room temperature before they go into the mixture, or they can affect the cooking time. Feel free to add the zest of the lemon as well if you think you kids will like it.
Prep time: 30 minutes
Cooking time: 25 minutes
Makes 15 muffins
Ingredients
1 over-ripe banana, mashed or puréed
2 medium apples, peeled and grated
3/4 cup raisins or sultanas
1½ tbsp lemon juice
1/3 cup honey
200g butter, at room temperature, cubed
½ cup brown or coconut sugar
2 large free-range eggs, at room temperature
2 ½ cups wholemeal flour
2½ tsp baking powder
2½ tsp ground cinnamon
1 tsp baking soda
½ cup milk, warmed
Method
Preheat the oven to 190c (180c fan-bake). Line a 12-pan muffin tray with paper cases. The mixture makes about 3 extras.
Add the mashed banana, grated apple, raisins or sultanas and lemon juice to a non-metallic bowl. If the honey is firm, warm slightly to soften then add to the fruit mixture and stir to combine evenly.
Cream the butter and sugar in a large mixing bowl with an electric beater for about 5 minutes (or 10 by hand) until very pale and fluffy. Add the eggs one at a time, beating well after each addition.
Sift the flours (tip the bran left behind in the sieve back into the bowl at the end), baking powder and cinnamon into a bowl and stir with a whisk to combine.
Add the baking soda to the milk and stir with a fork or small whisk to combine.
Add the apple, flour and baking soda mixtures to the creamed butter mixture and fold gently with a spatula until evenly combined.
Spoon into the muffin pans so the mixture is heaped.
Bake in the oven for 25 minutes or until golden brown and risen. Cool for a few minutes in the pan then transfer to a wire rack.
Once cooled, keep in an airtight container for a few days. I like to pop one or two muffins each in a Glad Snap Lock bag, then freeze them for a month or two (these bags have a secure lock, to keep in freshness, seal out air and odours, which prevents the muffins getting freezer burn or taking on unwanted flavours from the freezer).
Can I add nuts to this recipe gona give it a go thks
Walnuts would be nice x
I made these muffins today, I didn’t have a ripe banana so substituted for an extra egg.
I also used frozen blueberries instead of raisins.
I also made in a cake tin as the muffin trays I have are really big and would prefer to be able to divide it into smaller portions for lunch boxes.
This recipe has turned out well and is very delicious.
No honey. Made these and accidentally omitted the honey. Delicious and quite sweet enough with out it. Would omit again.
I wish I could bottle the smell of these muffins baking in the oven right now, I’d make millions!!!! Great recipe….I tasted the mixture….as you do….
Yum! I made this exactly as Chelsea described, except I forgot to warm the milk and my flour was over a year old (whoops!). It still turned out delicious though. Some commented how dense they are, but I didn’t find that was the case for mine. Maybe my best muffins yet!
These are the best wholemeal muffins I’ve ever tasted! My muffin trays have small cups so it made 21, plenty for the freezer for lunchbox snacks!
Amazing muffins!! My 5 year old helped make them today. Instead of butter I used 1 cup of oil
Really delicious muffins, I omit the honey as I think they are sweet enough and still work perfectly!
I love these! Is it possible to add mixed berries instead of raisins perhaps? I am trying to find a wholemeal mixed berry muffin recipe online and can’t seem to find them!
Great recipe, really lovely texture and rose well. Didn’t find them too sweet and followed the recipe exactly.
Simply delicious! I put one apple and one courgette (substituting the 2 apples); and also added only half the amount of honey and coconut sugar. Still turned out sweet enough and “oh so yummy” (said my near 3 yr old).
Yum!! Could you put walnuts or almonds in ?
Hey Chelsea! Amazing muffins:). Can I ask why it says to seperate the whole meal flour? What difference does it make to the outcome of the muffins? Thanks:-)
Amazing recipe. Beautiful tasty muffins! I made these today for my children and my four year old had no idea there was apple inside and loved it! I only added 150grams of butter inside of 200grams. would most definitely recommend this recipe.
Absolutely deeeeelicious!!!! My 5 year old daughter loves them. Brilliant for school lunches!!!!
Made these tonight and they were light, fluffy and delicious! They are also foolproof. will make these again for sure as half are gone in just a few hours. I swapped the raisins for craisins and it tasted great. Thanks Chelsea.
Am I not reading this right? (Quite possibly-haha) Does it just have wholemeal flour? No added bran? Just confused when you mentioned tip Bran back in bowl and add “flours”
Oh yes sorry! The bran from the flour ends up at the bottom of the sieve is all!
And tips to make DF? Thinking I’ll probably just sub in margarine and almond milk – wondering if oil could work instead?