Go Back

Healthier Apple and Raisin Muffins

Tender pieces of apple, banana and succulent raisins make these spicy muffins taste sweet, although added sugar is kept to a minimum. Great for packed lunches and they also freeze beautifully.
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12
Calories 157

Ingredients

  • 1 very ripe medium banana (about 100g peeled weight)
  • 225 ml semi-skimmed milk
  • 3 tbsp sunflower oil
  • 2 large eggs, beaten
  • 2 small eating apples
  • 275 g self-raising flour
  • 1 tsp ground mixed spice
  • 3 tbsp soft light brown sugar
  • 1 tsp bicarbonate of soda
  • 40 g raisins or sultanas

Instructions

  • Preheat the oven to 210℃/Fan 190℃/Gas 6½. Line a 12-hole deep muffin tin with non-stick muffin cases or folded squares of baking parchment.
  • Mash the banana with a fork until almost smooth and stir in the milk, oil and beaten eggs. Peel, quarter and core the apples and cut them into small chunks.
  • Put the flour, spice, sugar and bicarbonate of soda in a large bowl and stir until thoroughly mixed. Make a well in the centre. Pour the banana mixture onto the flour and mix until lightly combined. Stir in the apples and raisins.
  • Divide the batter between the muffin cases and bake for 18-20 minutes or until well risen and firm. Serve warm or leave to cool on a wire rack. Store in an airtight container and eat within 2 days. Reheat for a few seconds in a microwave oven if you like, but not for too long or the muffins will toughen.

Notes

Freeze the cooked and cooled muffins in a large freezer bag for up to 1 month. Defrost at room temperature for about an hour and heat for a few seconds in the microwave or for 5 minutes on a baking tray in a moderate oven before serving. 
Tip: If using bought muffin cases, you'll find that straight tulip-shaped cases will peel off more easily.