Healthy apple-banana muffins for breakfast

Ingredients:

Muffins

• 0.5 cup almond flour
• 0.5 cup flaxseed flour
• 0.5 cup oat bran
• 0.5 cup spelt flour
• 0.5 cup whole wheat flour
• 1/3 cup brown sugar
• 2 teaspoons of baking soda
• 1 teaspoon baking powder
• 1 egg
• 1 egg white
• 3/4 cup (plus or minus) sour milk or kefir
• 0.5 cup applesauce, see recipe below
• 2 ripe bananas, mashed
• 1 cup chopped walnuts
• 0.5 cup raisins
• Butter or cooking spray to grease the pan

Applesauce

• 2.7 kg of apples of different varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths
• 1 cup apple juice or water
• Juice of half a lemon
• 0.5 cup light brown sugar
• 1 teaspoon cinnamon

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with butter or spray with cooking spray.
2. In a large bowl, combine almond flour, flaxseed meal, oat bran, spelt flour, whole-wheat flour, brown sugar, baking soda, and baking powder. In a separate bowl, beat the egg and egg white. Add the egg mixture to the flour mixture along with the buttermilk, applesauce, and bananas. Mix well, but do not overmix. Add the walnuts and raisins.
3. Place the batter into muffin tins and bake for 18–20 minutes.
4. Applesauce:
   
   Place the apples, apple juice, and lemon juice in a saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until the apples are soft, about 15 minutes. Add the sugar and stir until dissolved. Add the cinnamon and mix thoroughly. Puree the apples in a food processor or blender. If not using the puree immediately, let it cool and refrigerate.