While these quick, “all in one bowl”, muffins look somewhat plain, they are loaded with healthy and tasty ingredients, such as banana, dried fruits, pumpkin seeds and spelt flour, – all that is needed to make them a perfect guilt-free snack.
On top of that, as they are made with oil and apple sauce, rather than with butter, they are suitable for anyone with lactose intolerance.
These spiced tasty muffins can be served as a breakfast on the go, as part of a brunch buffet, or at any time you need a tasty and nutritious quick bite. Try them and enjoy.
Notes:
* A bit of Demerara sugar on top, creates a glistening, crunchy topping. However, if you can’t find it, you can omit it, or substitute with other types of coarse sugar.
* Any other combination of dried fruits can be used instead of the ones mentioned here.
* For smaller muffins, the batter can be divided into 24 baking cups. In this case, decrease the baking time to 25 minutes.
* The muffins freeze well and will keep, in freezer bags, for up to two months.
Makes: 18
Prep time: 15 minutes
Baking time: 30 minutes
Ingredients:
1 cup mashed very ripe banana (from 2-3 medium)
2 XL eggs
1 cup dark brown sugar
¼ cup white sugar
½ cup unsweetened apple sauce
½ cup oil
½ cup spelt flour
1½ cups white flour
1 Tbs baking powder
¼ tsp salt
1 tsp vanilla paste
2 tsp apple pie spice (a mix of cinnamon, allspice and nutmeg)
1 cup roughly chopped mixed dried fruits (I used cranberries, apricots and dates)
½ cup raw pumpkin seeds
For topping: ¼ cup Demerara sugar
1. Preheat the oven to 355F (180C). Line two muffin pans with paper baking cups.
2. In a large bowl, whisk together the mashed bananas, eggs, brown and white sugar. Add the oil and applesauce and whisk again.
3. Add the spelt and white flour, baking powder, salt, vanilla and apple pie spice, and mix to a smooth batter. Add the dried fruits and pumpkin seeds and mix briefly, with a spatula, to incorporate.
4. Divide the batter between the paper cups and sprinkle the Demerara sugar on top.
5. Bake for 30 minutes, until the muffins are puffed and when a toothpick inserted into the center comes out clean. Transfer to a rack, to cool to room temperature, before serving or freezing.
Looks nice
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Thank you! 🙂
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Yum, nothing like a muffin with all those goodness, they look fab!
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Thank you Loretta, I’m glad you liked the recipe. These muffins make such a nice snack anytime. 🙂
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Moisture with the bananas and applesauce and sweetness with the dried fruit – perfect. Still have not used spelt flour 🙂
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Thank you Judi, I’m glad you liked the recipe. The applesauce and oil make for a lighter texture, which worked well with all the rather heavy additions. Spelt flour adds a nice nutty flavor. I think you’ll like it. 🙂
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I can my grandma’s’ unsweetened applesauce every Fall and love recipes where I can use it 🙂
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Yes I remember your post about it, and what fabulous applesauce it must produce. I’m sure it would elevate the muffins by far, compared to the commercial applesauce I’ve used here…
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Looks fantastic and moist! 💕
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Thank you Bernice, I’m glad you liked the recipe. The muffins indeed were moist and tasty. 🙂
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It is a great time of year for muffins! For us it is bitter cold and snowy!
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We’re lucky so far not to have much snow, but I am quite familiar with such weather, as I spent a few years in Vermont… Muffins indeed help! 🙂
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Yes they do! 💕
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Great muffins, Ronit, especially since they are made with spelt flour.
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Thank you Dolly, I’m glad you liked the recipe. I used a combination of white flour and spelt, but it can be spelt only.
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I realized that, and thought I would use either only spelt or a combination of white whole wheat and spelt. White flour doesn’t live in my kitchen, unless for holidays, and even then…
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Both options are good. 🙂
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Thank you, Ronit.
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Definitely going to try them! They look great!
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Thank you Aspassia, I’m glad to know. I hope you’ll enjoy the muffins. 🙂
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We love banana muffins, dried fruit and spelt bread, so your banana and dried fruit muffins look perfect. I haven’t seen vanilla paste here, but we have vanilla extract so I’ll give it a try with the muffins.
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Thank you Ron, I’m glad to know. I hope you’ll enjoy the muffins. Any good quality vanilla is fine. 🙂
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These look delicious, Ronit. I can’t pass up anything with dried apricots in it!
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Thank you Jennifer, I’m glad you liked the recipe. I too am a big fan of dried apricots. 🙂
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I’m a big fan of dried apricots so I know I would enjoy your muffins. Wish I had one now to go with my morning tea. 🙂
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Thank you Karen, I’m glad you liked the muffins. They are indeed so good in the morning. Since they freeze well, it makes it even easier. 🙂
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These look very appetizing to me, and I’m not a huge muffin or scone fan. I love the ingredient list. I need to find vanilla paste. I do use powdered vanilla, when I don’t want the vanilla extract liquid.
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I wish I too was not a huge fan of muffins and scones, but as I am, I’m trying to bake ones with less sugar and with healthier ingredients.
As for the vanilla, bit of extra liquid from extract will not make a difference in the batter. I’ve never used vanilla powder, but will check it out.
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Absolutely a WINNER recipe👍
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Thank you Jyo! 🙂
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Yummy! These are definitely my kind of muffins!😋
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Thank you Ursula, I’m glad you liked the muffins. They made for a great brunch. 🙂
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Love Banana, with added dryfruits.. I am in…!
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Thank you, I’m glad you liked the recipe. It is indeed a tasty combination. 🙂
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These looks scrumptious! Love these spongy muffins with nutty & fruity flavors.
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Thank you Megala, I’m glad you liked the muffins. They were very tasty. 🙂
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Yes, please and thank you and now! 😊
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Thank you Kara, it’s my pleasure to share. 🙂
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Mouth watering!
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Thank you! 🙂
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My pleasure!
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Reblogged this on Crackling Pork Rinds.
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