6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths
1 cup apple juice or water
Juice of 1/2 lemon
1/2 cup light brown sugar
1 teaspoon cinnamon
Set the oven to 350 degrees Fahrenheit. Grease a 12-count muffin tray generously with butter or cooking oil.
Almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda, and baking powder should all be combined in a big bowl. Beat the egg and egg white separately in a bowl. The buttermilk, Applesauce, and bananas with the dry ingredients should be combined with the egg mixture. While mixing, take care not to overmix. Add the raisins and walnuts after that.
Bake the batter in the muffin tins for 18 to 20 minutes, or until set.
Over medium-high heat, combine the apples, apple juice, and lemon juice in a skillet and bring to a boil. For around 15 minutes, reduce the heat and simmer the apples. The sugar should be added and mixed until melted. Stir in the cinnamon after adding it.
Utilizing a food processor, blender, or food mill, puree the ingredients. If not used immediately, let cool and then store in the refrigerator.