Banana and Dried Fruits Muffins

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.