Apple and Raisin Streusel Muffins

A deliciously moist apple and raisin muffin with a sweet streusel topping which is refined sugar-free and Vegan friendly and perfect for an afternoon treat!
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Often my recipes come from lingering ingredients and not wishing to waste anything I have to create something with them instead. This time I had 1 too many apples in the fridge so cake happened. Before I have made Breakfast Crumble or Pie Crumble with them but this time I fancied muffins and I love muffins and often make muffins but hadn’t opted for apple ones before so I gave it a try and they are perfect…moist, sweet, not too heavy and on the healthier side.

As with almost all of my baking and cooking, I only create and make ‘healthy’ clean recipes using un-refined and natural ingredients. This doesn’t change when it comes to muffins, which are often usually full of sugar and butter. I will try and use wholemeal flours wherever possible but as most of us know, this isn’t always possible as 100% wholemeal creates a very dense and slightly unpleasant muffin, but I think these are perfect with a mix of plain and wholemeal flour meaning they are 50-50 and not heavy. They are also vegan with the use of flaxegg, dairy-free with the use of almond milk, re-fined sugar free with the use of coconut sugar and maple syrup and low in fat with the use of applesauce and only 2tbsp oil. You could also try these without the oil and more applesauce but the texture will change slightly. I personally think the texture and taste is perfect. They are also topped off with a streusel topping which again uses similar ingredients to the batter and tops them off perfectly with a sweet crunch which is optional but highly recommended and makes them look better than your average healthy muffin.

These muffins are quite simple to make and require the use of 3 mixing bowls and a couple of utensils so not too much washing up to be done. Firstly, I would start with letting your milk and vinegar sit and your flaxmeal and water gel. Then combine all of our dry ingredients in one bowl, your wet ingredients in another bowl and combining the two and then folding in your apples and raisins gently but not over-mixing as the batter will become tough so handle with care. You can them combine your topping ingredients in a separate bowl as this will only take a couple of minutes and then spoon the batter evenly between your cases (I always give them a little bash so the mixture settles evenly) and then top them gently with the streusel and press it in slightly so the mixture doesn’t completely fall off when you’re tucking into them!

These cook and rise nicely and present really well, just be sure to watch them as you don’t want burnt streusel topping but 15-20 minutes should be perfect, but be sure to do the toothpick test to be on the safe side. Once they are ready, remove them from the oven, let cool on the side before removing from the cases and then transfer to a cooling rack to cool completely before tucking in. I always find silicone cases are the best for muffins like these as they are so easy to remove and you don’t need to oil them beforehand.

Be sure to share these with your friends and family and if they keep long enough then store them in an air-tight container for a few days and in the fridge for slightly longer storage, though they are best eaten fresh. You could also store a couple in the freezer for a month, just thaw before eating.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Apple and Raisin Muffins
Prep time
Cook time
Total time
Serves: Approx. 7-10
  • ½ cup unsweetened almond milk + ½ tbsp ACV or white wine vinegar, let sit for 5 mins
  • 1tbsp flaxmeal + 3tbsp water, let sit for 5 mins
  • ⅓ cup unsweetened applesauce
  • ¼ cup pure maple syrup
  • 2tbsp melted coconut oil
  • 1tsp vanilla extract
  • ⅓ cup coconut sugar
  • 1 cup plain flour
  • ¾ cup wholemeal flour
  • 1 tsp baking powder + ½ tsp baking soda + ½ tsp salt
  • 1 tbsp ground cinnamon + ¼ tsp nutmeg + large pinch all spice
  • 1 large apple, cored and diced into small cubes
  • ¼ cup raisins

  • For the topping:
  • 3 tbsp coconut oil, melted
  • 3tbsp coconut sugar
  • 4 tbsp wholemeal flour
  • 4tbsp oats
  • Pinch ground cinnamon
  1. Preheat oven to 180C/350F/Gas Mark 4. Grease a muffin/cupcake pan with oil spray (approx. 7 larger muffins or 9-10 smaller cupcakes) and set aside.
  2. In a medium bowl add whole wheat white flour, baking powder, baking soda, salt and spices. Stir together until evenly combined.
  3. In a large bowl add applesauce, maple syrup, coconut oil, vanilla extract and mix well until combined. Then stir in the flax-egg and coconut sugar, then add the milk and gently stir until combined.
  4. Add the dry ingredients in the medium sized bowl to the wet ingredients then fold in the apples and raisins gently until combined.
  5. Evenly distribute the batter between the muffins/cupcakes using a tbsp. measure and fill ¾ full.
  6. Next in a small bowl combine the topping ingredients and stir until combined.
  7. Add the topping and press very slightly into the batter.
  8. Bake for approx. 15-20 minutes, checking for brownness and insert a toothpick in the centre until clean.
  9. Allow the muffins to cool before removing with a rubber spatula then transfer to a wire rack to cool completely before storing in an air-tight container for up to 3 days.



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