These Spicy Apple Raisin Muffins saved my Monday morning! They are gluten-free, dairy-free, egg-free, nut-free, and vegan/vegetarian-friendly. Most importantly, they are VERY tasty for a healthier muffin!
They are full of fibre and decent on protein from various seeds, shredded coconut, and chickpea and buckwheat flours. The coconut yoghurt gives them a lusciously soft texture and lift without the addition of eggs. On the spicier side, this treat really hits the spot alongside a cup of hot coffee or tea on a cold and windy Monday morning.
This recipe is riffed off of my Gingered Pear + Apricot Muffins; very similar, but with adjustments made for the ingredients I had on hand. Of course, using different flours and ratios resulted in a different texture, but it is soft and luscious and not too crumbly! They are slightly sweeter too, but nicely spicy from the ginger, cinnamon, and nutmeg, making them perfectly cozy and warming. A wonderful treat for a cold season!
Apparently, not everyone loves raisins as much as I do (gasp! sacrilege!)… If you fit that description, just leave them out, or try 1/2 cup chopped dates, cranberries, or extra apple instead.
If you don’t have each type of seed or psyllium husk, double up on the ones you do have (ex: 2 Tbsp ground flax and 1 Tbsp chia). Alternatively, add nuts instead! Walnuts or pecans would be a lovely addition to the apple and spice flavours, as would sliced almonds.
If your yoghurt or coconut cream is really hard, you might need to add a splash of coconut milk (or nut milk) if your batter isn’t coming together.
The shredded coconut could also be replaced with quick oats or quinoa flakes if it’s not your thing.
If you aren’t vegan/vegetarian, you can easily increase the protein in this recipe by adding 1/8-1/4 cup collagen powder. If you would like to use a plant-based protein powder instead, you will need to compensate for the added “dry” ingredient. You could probably just replace the 1/2 cup buckwheat flour (please note I haven’t tested this substitution in this particular recipe, but it has worked well in others I have tried!).
Have fun and make these your own! Let me know in the comments if you try them!
Spicy Apple Raisin MuffinsCourse: Breakfast, Dairy-free, Egg-Free, Fibre, Gluten-free, Nut-free, Plant-based, Recipes, Snacks, Vegan
1 c. gluten-free all purpose flour (I use Bob’s Red Mill)
1/2 c. buckwheat flour
1 c. shredded coconut
1-2 Tbsp each hemp seed, pumpkin seed, sunflower seed
1 Tbsp each ground flax, psyllium husk, chia seed
2 tsp each ginger, cinnamon
1 tsp each baking soda, baking powder
1/4 tsp each nutmeg, salt
1/2 c. Thompson raisins
1 medium apple, chopped small or grated
1 c. plain unsweetened coconut yoghurt OR thick coconut cream (I love Yoggu plain yoghurt)*
1/4 c. maple syrup
1 Tbsp lemon juice
- Preheat oven to 350F, and line a muffin tin with papers or grease the cups well with olive or avocado oil.
- Mix dry ingredients together in a large bowl. Add fruit to dry ingredients. Make a well in the centre and stir wet ingredients into the mixture. Spoon batter into the prepared tins.
- Bake at 350F for 20-25 mins, or until golden and the top bounces back with a soft poke.
- Move to a cooling rack to cool off slightly. Serve warm or room temperature.
- Store in a sealed glass container on the counter up to 3 days, or in the fridge up to 7 days. They freeze well too!
*Any links are NOT affiliated. Due to the inconsistency of gluten-free flours and baking, I try to link the products I use so that you may achieve the same results when trying my recipes.
Did you love these Spicy Apple Raisin Muffins? Other muffin recipes to try:
Gingered Pear + Apricot Muffins – New Moon Holistic
Liver and Blueberry Muffins – Healing Family Eats