Clean Eating Apple & Raisin Muffins

I really love baked goods. Cakes, muffins, cupcakes, breads… all those good things! But I am a pretty lousy baker (which is probably a good thing as my willpower is non existent when it comes to not overeating these delicious foods).

Baking with clean ingredients definitely gives a slightly different result but I actually really enjoy all of the healthier baked recipes I have created for The Kitchen Shed. What I love most though is that my boys enjoy them and get excited about having homemade cakes a muffins to enjoy as a treat.

These muffins are a spin off from my Clean Eating Spiced Apple Bread which I absolutely love. They are perfect to make for your little ones this time of year and fool proof enough for them to help you make them too! (If I can make them, anyone can).

Packed with sweet apple and juicy raisins they make a perfect little wholesome snack or dessert and with no refined sugar or refined white flour you can feel good about feeding them to your little ones.

You may also like:

• Clean Eating Banana Bread Muffins

• Clean Eating Pumpkin Muffins

• Clean Eating Chocolate Raspberry Muffins

Clean Eating Apple & Raisin Muffins

By The Kitchen Shed Published: October 16, 2017

• Yield: 6

Packed with sweet apple and juicy raisins they make a perfect little wholesome snack or dessert and with no refined sugar or refined white flour you can feel good about feeding them to your little ones.

Ingredients

• 125 grams Wholemeal Self Raising Flour
• 1 tsp Ground Cinnamon
• 30 grams Raisins
• 1 Egg
• 100 grams Apple Puree I use baby food puree
• 2 Tablespoons Maple Syrup
• 50 grams Butter Or Coconut Oil melted
• 1 Red Apple Grated

Instructions

1. Preheat the oven to 180*C and line a muffin tin with 6 muffin cases.
2. Place the flour, cinnamon and raisins into a bowl and mix together.
3. In a separate bowl whisk together the egg, apple puree, maple syrup, melted butter and grated apple.
4. Pour the wet apple mixture into the flour and gently stir until just combined.
5. Divide the mixture between the 6 muffin cases and bake in the oven for 15 minutes.
6. Once cooked, allow to cook on a wire race before serving.

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