Preheat oven to 350 °F. Lightly, but thoroughly spray your regular size muffin tin with a safe oil and set aside. Paper liners are not recommended.
Boil one cup of water (microwave or stove top) and remove from heat. Add raisins and set aside.
Mix all of the dry ingredients. See substitution notes below. Make a well in the dry ingredients and add the applesauce. Use a tablespoon to measure your oil first and then reuse it to measure the molasses. This will help the molasses slip off the spoon.
Next, add the cold water and whisk by hand to incorporate all of the ingredients.
Decant the hot water off of the raisins and then add the raisins to the batter and stir. If your child does not like chunks in their muffins, you can put the raisins in a food processor first and then add the raisin paste to the batter.
Scoop the batter into your muffin tin, adding about 2-3 oz of batter to each muffin cup.
For a sweeter muffin, add optional mini chocolate chips to the tops before baking.
Bake for 20-22 minutes or until toothpick comes out clear. Let the pan sit to cool off before removing muffins.
To make these muffins sweeter, you can either increase the sugar (even doubling the sugar), or you can add the optional mini chocolate chips to the tops of the muffins before you bake them.
To add even more protein and fat and a little more sweetness, spread these muffins with a seed butter such as my Pepita Pumpkin Seed Butter.
Copyright © 2011 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
A non-legume option would be to use quinoa flour, which is also high in protein and iron. If you use quinoa flour, I suggest using 1 cup quinoa plus 3/4 cup sorghum or millet flour; but this has not been tested for this recipe.