Muffin recipes are great because there is no faff involved, the method is uncomplicated, it requires one bowl and demands a lazy, apathetic stir in order to create a muffin’s famous light, fluffiness.
This recipe will become a regular bake in your home. The ingredients are easy to find and are probably staples in your kitchen but I’ve also proviede you with lots of adaptions too! Most households have a fruit bowl exhibiting a forgotten about overripe banana or two. If you’re not ready to bake with them straightaway don’t waste! Simply peel and freeze for when your muffin cravings strike! The jam centre can be interchanged with whatever you have to hand, or is in season. Or make life super simple and use store bought jam. (I often do this and my go to is ‘St Dalfour’ as its naturally sweetened).
The crumble topping transforms these otherwise everyday muffins. The nuggets of biscuit pair perfectly with the moist sponge and oozy fruit centre. These would make dreamy mini puddings when served warm, drowned in custard or proudly splodged with ice-cream. However, if you’re short on time omit the crumble altogether or swap for a sprinkling of plain oats, nuts or seeds.
(This recipe makes 12 muffins)
INGREDIENTS
- 200g raspberries (fresh or frozen)
- tbsp lemon/lime/apple juice
- 40g flour
- 20g oats
- tbsp sunflower oil
- tbsp water
- tsp apple syrup ( your sweetener of choice)
- 20g ground flaxseed mixed with 100ml water
- 2 bananas (mashed)
- 100g apple syrup (other sweetener)
- 2 tbsp sunflower oil
- 4 tbsp aquafaba
- 225g self raising flour
- (optional 25g custard powder, otherwise just add 25g extra flour)
- tsp cinnamon
- tsp bicarbonate of soda
- pinch of salt
METHOD:
- To make the jam; add the berries and juice to a small pan, mash and bring to a simmer, then cook for 10 minutes, stirring occassionally. After 10 minutes the fruit should be pulpy, and no longer water. Set aside, the jam will thicken as it cools.
- To make the crumble; use your hands to pinch and mix the 40g flour, oats, tbsp oil, water and syrup together. Make sure the dry ingredients are evenly coated by the wet and clumps of dough form.
- Preheat your oven to 175 or 160 degrees for fan assisted ovens.
- For the muffin batter briefly mix all the remaining ingredients together in a large bowl. Spoon a tablespoon of the mix into a tray lined with muffin cases. Dollop a tsp of homemade or store-bought jam into the centre before topping with another tablespoon of the cake batter. Sprinkle over the crumble mix then bake for 20-25 minutes until springy to the touch and a skewer inserted into the centre of the muffins comes out mostly clean with a few moist crumbs.
- Serve warm as individual puddings or leave to cool completely, to have on the go, add to lunch boxes, for breakfast with fresh fruit & berries or however, your heart desires. They will keep for 3-4 days in an airtight container stored at room temperature. I usually freeze 2/3 of the batch and thaw them at room temperature or blast in the microwave for 30 seconds or so if I’m super inpatient!
TIP: To make these oil free; swap the oil in the crumble mix for any nut or seed butter and substitute the oil in the muffin batter for 2 tbsp extra aquafaba. The sponge will be slightly paler and may stick to the cases a little without the addition of oil but the texture and moisture will stay the same.
If you like this recipe you will love these;
- mini blueberry muffins
- apple & blackberry banana cake
- rhubarb, raspberry & rose cake
- bakewell porridge bars
