Macrobiotic Recipe - Apple Raisin Muffins

Macrobiotic Recipe - Apple Raisin Muffins

This is an egg and dairy-free recipe for macrobiotic muffins. It's a food allergy friendly recipe using apple juice and soy milk. They're fluffy and moist!


Cake flour
110 g
Whole wheat flour
40 g
Baking soda
1/2 teaspoon
Baking powder
3 g
a pinch
Beet sugar
40 g
Canola oil (or vegetable oil)
40 g
Soy milk
30 g
Apple juice
130 g
Vanilla extract
a few drops
Apple (small, thinly sliced)
20 g
Cinnamon powder
to taste


1. In a heat-resistant dish covered with plastic wrap, microwave the raisins and apple slices for 3 minutes, then let rest unwrapped until the contents cool to room temperature.
2. Sift together the cake flour, whole wheat flour, baking powder, baking powder, salt, and cinnamon.
3. Blend the beet sugar, oil, soy milk, apple juice, and vanilla extract.
4. Add the cooled apple and raisins from Step 1 to the wet ingredients from Step 3.
5. Add the dry ingredients from Step 2 to the wet ingredients from Step 4.
6. Pour the batter into muffin cups and bake for 20 to 25 minutes in oven preheated to 340°F/170°C.
7. They're ready to serve!

Story Behind this Recipe

Through trial and error, I was able to create the tasty macrobiotic muffin I've been craving!