- Preheat the oven to 350°F and line a 12-cup muffin tine with large paper liners.
- Whisk the applesauce, brown sugar and oil together.
- In a separate bowl, sift the flour, baking powder, cinnamon, all-spice and salt. Add this to the applesauce and stir to blend. Stir in the oats and raisins and spoon the batter into the muffin cups.
- Bake the muffins for about 30 minutes, until a tester inserted in the centre of a muffin comes out clean. Let the muffins cool for 20 minutes in the pan and then remove to cool completely.
The muffins will keep in an airtight container for up to 4 days.
NOTE: You may be tempted to use whole wheat flour in place of all-purpose in this recipe, to make them even more wholesome, and while I generally suggest that you can replace all-purpose with whole wheat flour up to 50% in a traditional recipe, it may prove unsatisfactory here. The fiber of the whole grain (the bran and germ) in whole-wheat flour actually can shorten the gluten (protein) strands that hold air in from baking powder, making the muffins dense, and in this case even denser since there are no eggs in the recipe.
This recipe calls for a full cup of oats, so this does lend added fiber to this muffin.
From “Back to Baking”, Anna Olson, Whitecap Books 2011.