I like a good muffin. I try to eat healthier things, too. These muffins qualify for both categories. They’re pretty easy to make with just a handful of steps. You wouldn’t find all of the ingredients in the forest, (if any), but I like to call them that just the same.
As you can see by the picture, I didn’t use an ordinary muffin pan. When I went for the muffin pan, I saw the one I had with holes shaped like pumpkins, and thought, “Yeah, let’s try that.” Obviously, you can use a regular pan for these. They’re good either way. I, also, decided, since the pan makes pumpkin halves, to put some of my homemade Strawberry Jam in between them, as the picture shows. Enjoy them however you like. Just don’t forget the raisins like I did the first time I made it.
- 3 Eggs
- 1 Apple peeled and shredded
- 1 Cup Raisins
- ½ Cup Pecans
- 2 Cups Flour
- 1/2 Cup Coconut Syrup
- 1/3 Cup Milk
- 1/4 Cup Coconut Oil
- 1 Tbs Cinnamon
- 1/2 Tsp Baking Soda
- Pinch Salt
- Cinnamon & Extra Raisins
- Pre-heat oven to 350 degrees.
- Put all of the dry ingredients together in a bowl, but not the raisins.
- In a separate, bigger bowl, mix all of the “wet” ingredients, which includes apple and raisins.
- Pour the dry ingredients into the bowl with the wet ingredients and blend well.
- Bake for approx. 15-20 minutes.
- “Grease” muffin pan with butter, or use parchment paper in the cups, then pour the mix in.
- Remove the pan from the oven and test to see that the muffins are done.
- Sprinkle cinnamon on the muffins while they're warm and place more raisins on top, if you would like. If you used a pan like mine, you can put the halves together and add some kind of filling.
The muffins aren’t very sweet, but the raisins make up for that. I don’t like things to be too sweet. If you want them a little sweeter, you can sprinkle a little bit of sugar on the top along with the cinnamon. I hope you enjoy them. Let me know what you think in the comments.