Vegan Apricot Muffins have little bits of sweet dried apricots inside and it makes all the difference in the world. Simple and satisfying.
Vegan Apricot Muffins are one of my husbands’ favorites and it was a surprise to me.
We never have apricots in the house, either fresh or dried because he has a problem trying things that are ‘new’.
So I borrow the trick used by many mothers and sneak veggies and other not so loved ingredients into treats. I don’t usually get away with it but this time it worked like a charm.
They went fast and I am thrilled. I love to cook and bake and make my husband happy so any food that disappears so quickly is a definite keeper. I aim to please.
Another trick I use with some dried fruits is that I pulse them in a food processor. It chops them up nicely to give you the flavor without getting a big chunk.
Pulse as long as you like for the size that you like.
Of course, if you want to make Chunky Apricot Muffins – then chop them by hand. I am sure they would be great too.
Vegan Apricot Muffins are not too sweet so you can enjoy fruit rich muffins as is or slather some jam on for an extra treat.
Sometimes it’s fun to have two different types of muffins on the table. Black Forest Cherry Muffins would make for a great duo.
Let me give you a quick pic.
Both are so simple to make it doesn’t take much more effort at all. Two muffins recipes with different fruit as the star.
I used chia seed meal for these Vegan Orange Pecan Muffins and I do prefer the meal to the seeds.
How Do You Make Chia Seed Meal for an Egg Substitute?
There are white and black chia seeds on the market. You can use either one.
To get an instant egg, use the chia seed meal and not the seed. Lately, I found smallish packages with ground chia seed but if you can’t find it then you can simply make your own.
The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder.
I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal.
I do about 4 ounces at a time and keep it in a little freezer safe canning jar – in the freezer.
When I need a tablespoon or so it is all ready to go.
One egg equals one tablespoon chia seed meal and 3 tablespoons water. MIx together and it gels in seconds.
Vegan Apricot Muffins are also a perfect brunch option.
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Little Bits Apricot Muffins
Ingredients
- 1 tablespoon egg replacer mixed with 3 tablespoons water, I used chia seed meal
- 1 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup brown rice syrup
- 1/4 cup maple syrup
- 3/4 cup almond milk plus 2 tablespoons
- 1/4 cup olive oil
- 1 cup apricots dried, finely pulsed in a food processor
- 1/2 cup almonds finely chopped or pulsed in a food processor
Instructions
- Preheat oven to 425°.
- Lightly oil muffin tin for 12 muffins.
- Mix egg replacer and water and set aside.
- In a large bowl, combine flours, cinnamon, baking powder, baking soda and salt.
- Add to the dry mixture - syrups, milk, oil and stir just to combine.
- Add the apricot and almonds.
- Stir until just combined. Do not overwork.
- Bake at 425° for 15 to 20 minutes. Until a toothpick inserted in the middle comes out clean.
- Let set for 10 minutes. Remove to wire rack to cool.
Nutrition
TO FREEZE:
After they have cooled you may freeze them in freezer bags or containers.
They defrost quickly so it really doesn’t take any planning. The microwave will also zap them in 20 seconds.
Diana at Veggienextdoor says
March 24, 2019 at 10:46 amThese were wonderful! The whole family approved. We didn’t have brown rice syrup so subbed half agave / half apple sauce and they came out perfect.
Ginny McMeans says
May 21, 2017 at 9:16 pmI am so happy Susana! Thank you for letting me know and you are very welcome.
Susana Bustillo says
May 21, 2017 at 5:26 pmI made a batch this afternoon for coffee time in the backyard…the muffins were moist, naturally sweet. My husband and I loved them. Thank you for creating and sharing such delicious vegan foods!
Ginny McMeans says
May 7, 2017 at 8:21 amHi Lauren! I would say to give it a try but mix in very lightly as to not break them apart. There will be more moisture with fresh blueberries and you don’t want the mixture wetter than it is. Sounds delicious.
lauren e walker says
May 7, 2017 at 4:48 amHi, would love to make these, but i dont like dried apricots. Can i swap them for fresh blueberries and make blueberry muffins?
Ginny McMeans says
November 15, 2013 at 9:36 pmI am so glad you are going to make these Chanille. You can substitute both with real maple syrup. That would be 3/4 cup maple syrup. I am going back in my recipes and redoing the ones with difficult ingredients to find and making them with more accessible ingredients.
chanille says
November 15, 2013 at 9:19 pmHi,
I would like to make this recipe, how can I replace the brown rice syrup and the agave maple syrup? They are almost impossible to find where I live. Thank you
Ginny McMeans says
August 15, 2013 at 10:07 amI am sorry but I can not give you the ratio to switch out flours. It gets so confusing without actually trying the recipe first. It is usually (about) a 1/4 cup coconut flour to 1 cup wheat flour but then you have to add more liquid and more egg replacer. I do not know what those measurements would be. I would be guessing and it could turn out to be a mess.
Vida says
August 15, 2013 at 9:33 amThis recipe sound delicious for breakfast on the go….I would like to make but I have gluten sensitivity . Could I replace the wheat and bread flour for coconut and quinoa flour. If so what would be the ratio?