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Preheat the oven to 350 degrees F. Thoroughly grease a 12-count muffin pan with butter or cooking spray. In a large bowl, mix together the almond meal, 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 together. Add the egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins. Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes. Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through. Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate. Yield: 6 to 7 cups
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Large air fryer — crispy results with minimal oil, rapid cooking
Ceramic nonstick — PFOA-free, diamond-infused surface, healthy
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Large air fryer — crispy results with minimal oil, rapid cooking
Ceramic nonstick — PFOA-free, diamond-infused surface, healthy