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Apricot Muffins have little bits of sweet dried apricots inside and it makes all the difference in the world.
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5 from 5 votes

Little Bits Apricot Muffins

Apricot Muffins have little bits of sweet dried apricots inside.
Course Breakfast
Cuisine Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Muffins
Calories 211kcal
Author Ginny McMeans

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.

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