Raspberry jackfruit muffins
These swoon-worthy muffins are filled with tangy raspberries and tropical ripe jackfruit.
I’m just getting to know my new friend in the produce department: the big ol’ ugly jackfruit. My first introduction to the versatile fruit was when Tal Caspi, chef of Aviv restaurant in Portland, Ore., mentioned using it to make his vegan brisket sandwiches. Caspi uses young jackfruit, which is somewhat bland, but has a great shredded texture and soaks up whatever sauce you cook it in.
Ripe jackfruit, on the other hand, is at the other end of the food spectrum – and should be saved for dessert. It’s sweet, tropical tasting, and a real unique treat. It’s gaining popularity, though, and sweet ripe jackfruit can now be found at Target, Whole Foods and many supermarkets in the freezer section.
So pick up a bag for yourself, and have at it. You can even hold the muffin recipe and just eat the ripe jackfruit straight up!
- 2 ripe bananas
- 1/4 cup applesauce
- 1/4 cup sunflower oil
- 2 tablespoons unsweetened coconut
- 1 cup white whole wheat flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 5 ounces frozen jackfruit
- 1/2 pound frozen raspberry (1/2 bag)
Dice jackfruit, and add to muffin mixture. Add raspberries, and mix gently to combine.
Use an ice cream scoop to fill muffin cups 2/3 of the way. If desired, sprinkle with sweetened coconut shreds, candied chopped nuts, or cinnamon streusel.
Bake for 22-25 minutes, or until muffin tops spring back when lightly pressed.
Related Topics: Baking