Naturally Sweetened Apple & Raisin Muffins
These naturally sweetened apple raisin muffins are sweetened with only fruit and are soft, fluffy and delicious! Made in one bowl or blender, these low sugar muffins are as simple to make as they are yummy to eat.
Hands up if you love muffins! 🙌
When I need an easy snack and we have got a little bored of plain veg or fruit snacks all week, I nearly always turn to low sugar muffins as a quick and easy solution.
They tick all my boxes:
- naturally sweetened
- one-bowl
- so easy my kids can make them
- quick – 30 minutes from start to finish
- allergy-friendly (dairy free and gluten free options included)
- yummy!
You probably know by now I’m not a massive fan of dried fruit. There’s a reason dentists dislike the stuff – it gets easily stuck in teeth and the concentrated sugar in it (caused by removing the water from the fruit) means that it can easily lead to tooth decay. However, there are some benefits to it from fibre and nutrients. There is a time and place for dried fruit. In our house, it’s always in something. We don’t eat it by itself to help protect our teeth, and we limit the amount we eat.
In this recipe though, it brings lovely sweetness without needing large amounts of sugar. In my mind, that is the time and place for it. Adding flavour without overdoing the sugar high or risk to teeth. Perfect.
I love a good healthy low sugar snack recipe. So much so that I created a whole e-book of 30+ low sugar snack recipes, all of which take 5 mins or less prep time!
These are my new favourite on that list. I hope they will become yours, too!
A little warning first, though: these are sweet, but not as sweet as the muffins you are used to eating from coffee shops that have more sugar than cake. So if you are still just starting out with eating less sugar, I would suggest making the first couple of batches with a little liquid stevia, a few teaspoons xylitol or even a couple of teaspoons of sugar in the batter, and a tiny sprinkle of granulated or coconut sugar over the top before baking to give them that nice sugar-crunch crust. They will still be low in sugar, but much sweeter to taste.
Then, each time you make it, use a little less of your sweetener, until you can happily eat them purely sweetened with the fruit.
If you have already been eating low sugar for a little while, or if you are giving these to young kids who don’t eat lots of sugar usually, you may well find you can make them as is without sweetener right from the start. I still like to still include the little sugar sprinkle for that lovely little crust, but it is definitely optional. We never bother with adding any other sweeteners and the kids and adults all LOVE these!
Little hands can:
- Crack eggs into a separate bowl with help if they are ready (not doing it straight into the main bowl or blender means you can fish out any eggshell pieces with the larger piece of eggshell or a spoon before using)
- Help measure ingredients if they are a little older
- Place ingredients in the blender
- Stir through the raisins
- Spoon batter into muffin cases
- Sprinkle with a pinch of sugar, if using
- 150 g (1/2 cup + 2 tbsp) unsweetened applesauce*
- 2 eggs
- 2 tsp vanilla extract
- 100 g (1 stick) melted coconut oil or unsalted butter (or use 100ml/just under 1/2 cup olive oil, NOT extra virgin though)
- 2-3 drops liquid stevia, optional (if you like your muffins sweet)
- 150 g (1 cup) plain (all-purpose) or wholemeal flour or a mix (spelt and gluten free both work here, too)
- 2 tsp baking powder
- 3 tbsp raisins or sultanas, soaked in boiling water for at least 15 mins and drained
- small pinch of granulated or coconut sugar for sprinkling, optional
-
Preheat the oven to 180C/375F/gas 4. Pulse the applesauce, eggs and vanilla in a food processor until well mixed (or stir well in a large mixing bowl). Add the melted oil and stevia (if using) and pulse or mix. Add the flour and baking powder and pulse gently a few times until just combined or stir gently until just combined. Stir through the raisins (tossing them in a small amount of flour first will help prevent them from sinking). Spoon into muffin cases lining a muffin tin and sprinkle a tiny bit of sugar over the muffins, if using. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the centre of the muffin comes out clean. Allow to cool. Best eaten on the day they are made, but these do keep well for a few days in an airtight container. They also freeze well. I love them warmed through, but you can eat them cold if that's more your thing!
* for an extra boost, use my 5-minute microwave veggie-loaded applesauce to add in a little veg to the muffins!
Enjoy a good one-bowl treat? I’ve got loads for you here!
