How is this even possible? You know I have a sweet tooth, right? It’s right next to my enormous fat-loving tooth. It’s been a long road for me to find low-fat, low-sugar baked goods that I thought were worth eating. Because if it doesn’t taste good, I’m just not going to bother with it. I’ll scarf down the Flapper Pie instead. Like my grandma used to say,” If I can’t eat what I want, I may as well be dead.” She lived – happy and full – to be 93.
So, I’m pretty pleased with these muffins. When I found out that I could replace oil with applesauce in baked goods, I started daring myself to see how much oil I could sub out with applesauce. At the same time, I started dropping the sugar. Then one day I just forgot to add the sugar and – hallelujah – these muffins turned out great! If anything they were even better. I could really taste the raisins and the nutmeg. Then I tried topping them with some chopped walnuts and now they have a crunchy topping with a little extra protein and healthy fat.
Plus, they’re made in one bowl! Low-fat, low-sugar and low-effort!
I ground the spelt flour myself, because I am a kook and do things like that. But before I got my NutriMill flour mill, I made these muffins with store-bought spelt flour, either Bob’s Red Mill or Daybreak Mill. Daybreak Mill is near Estevan, about three hours south-east of here, close to the U.S. border. They grow their own organic grain. The spelt I used for these muffins came from their farm.
Soaking the raisins makes the muffins sweet and tender. I swear you won’t even miss the sugar (or “white devil” as my sister calls it, eyebrows raised). If you have any questions about the NutriMill ask away, and if you have a favourite way to sneakily reduce sugar let me know!
- 150 g (1 cup) raisins
- 2 eggs
- 60 ml (1/4 cup) vegetable oil, or coconut oil - melted and cooled
- 535 ml (2¼ cups) applesauce, unsweetened*
- ½ teaspoon salt
- 1 tablespoon baking powder
- 250 g (2½ cups, 8.85 ounces) spelt flour*
- ½ teaspoon ground nutmeg
- 75 g (1/2 cup) chopped walnuts
- Preheat the oven to 375 degrees, with the rack in the centre of the oven. Line muffin tins with papers.*
- Soak the raisins in hot water for 20 minutes and then drain well.
- Whisk the eggs in a large bowl, then whisk in the oil and the applesauce.
- Whisk in the salt and the baking powder. The baking powder will get foamy - that's ok.
- Stir in the raisins, then the flour and nutmeg.
- Stir to combine the dry ingredients. The batter will be quite moist, like a cake batter.
- Divide among the muffin tins and top with the walnuts.
- Bake for 22 minutes, or until the muffins test as done - the tops are firm and when you put a toothpick in the centre it comes out almost clean, perhaps with a few moist crumbs attached.
- Cool for 5 minutes in the pans, and then finish cooling on a rack.
*This is exactly the amount of applesauce in one of those Del Monte containers.
*I like these muffins best made with spelt flour, but I've also made them with a mix of whole wheat and all-purpose (about half of each). If you try other flours with success, let me know!
I don’t remember where this recipe came from. I keep it in a battered little black book of hand-written recipes that I make most often, with lots of scribbles and changes made to it (type of flour, amount of oil, amount of applesauce, no sugar, add a topping).