Little Bits Apricot Muffins
Apricot Muffins have little bits of sweet dried apricots inside.
Servings 12 Muffins
Calories 211kcal
Ingredients
- 1 tablespoon egg replacer mixed with 3 tablespoons water, I used chia seed meal
- 1 ½ cups whole wheat flour
- ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ cup brown rice syrup
- ¼ cup maple syrup
- ¾ cup almond milk plus 2 tablespoons
- ¼ cup olive oil
- 1 cup apricots dried, finely pulsed in a food processor
- ½ 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, egg replacer 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.
Notes
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.
Nutrition
Serving: 1Muffin | Calories: 211kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Cholesterol: 3mg | Sodium: 224mg | Potassium: 205mg | Fiber: 2g | Sugar: 14g | Vitamin A: 255IU | Vitamin C: 1.3mg | Calcium: 83mg | Iron: 1.1mg