Confession #88: I like food… Apple Cinnamon Raisin Muffins
Did you read today’s post title? Because I know it seems a bit obvious. I write about food. I take pictures of food. I’m pretty sure if you’re reading this you know that I like love food. But here’s the thing: some of my favorite foods aren’t 100% nutritious. Solution? I try to switch things up here and there and make something that I can feel really good about eating.
This is the story of one of those happy times when a bunch of healthy ingredients come together and make something that tastes good. In fact, these Apple Cinnamon Raisin Muffins turned out even better than I hoped. The best way I can explain to you how good these are is that they embody their name to a T. These muffins taste like apples, and cinnamon, and raisins, and that classic flavor that they make when they’re together. They’re moist (thank you fresh apples!) and they’re so good that you might forget you’re eating something healthy. Bonus!!
One other thing: Do you get scared when I tell you that there isn’t any added sugar in this recipe? Because I need to tell you that what gives these muffins 100% of their sweetness is apples, raisins, and cinnamon. It works; I promise! This one has been picky eater approved, and you have full permission to have these muffins for breakfast, lunch, and/or a snack because they’re so nutritious. So I say we just take a moment to embrace a few good things in our lives, like healthy eating, the fall season, fresh apples, sweet raisins, spicy cinnamon, and hearty oats.
Preheat oven to 425 F and grease or line a standard-size 12-cup muffin tin.
In a blender, combine a scant 2 cups of chopped apple, 1 cup raisins, and the yogurt and puree until smooth. Set aside.
In a separate bowl, whisk together the oat flour, almond flour, baking powder, baking soda, 2 teaspoons cinnamon, and salt.
Toss the remaining 1 cup of chopped apple with 1/2 teaspoon cinnamon to coat. Add to the dry ingredient mixture.
Beat the egg white to stiff peaks* and add to the dry ingredients along with the apple raisin puree. Fold the mixture together gently just until all of the ingredients are evenly combined.
Divide the muffin batter between the 12 prepared muffin cups. Each will be filled to the top.
Toss the oats and cinnamon together and sprinkle the mixture on top of the muffins. Bake in the preheated oven for 4 minutes, then reduce the heat to 375 F and bake for an additional 14-16 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Let the muffins cool in the pan for a few minutes, and then transfer to a wire rack to cool completely. Store in an airtight container (I always keep my muffins in the fridge).
*If you have trouble beating eggs whites to stiff peaks, or you don't own a stand mixer, I recommend this tool. I use it all the time for eggs and other quick mixing when I don't want to pull out the big mixer. It works wonders!
**This recipe is gluten-free if made with gluten-free oats.