I searched high and low for the right muffin recipe for my 9-month-old that used common ingredients. Couldn’t find it, so I tweaked five or six different recipes and came up with this one!
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups with 2 teaspoons coconut oil.
Soak raisins in warm water in a small bowl until rehydrated, about 10 minutes; drain. Chop raisins.
Beat 1/4 cup coconut oil, butter, and brown sugar together in a bowl. Add eggs, mashed bananas, applesauce, and grated carrot; beat to incorporate. Gently fold bread flour, whole-wheat flour, flax seed, chopped raisins, baking soda, salt, and vanilla extract into the banana mixture using a rubber spatula; pour into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Per Serving: 183 calories; protein 2.3g; carbohydrates 21.9g; fat 10.5g; cholesterol 41.2mg; sodium 196.8mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.