13 November 2014

Apricot Oat Almond Muffins

Apricot Oatmeal Muffins
created by Snacking Squirrel

A childhood favourite of mine, with a modern spin!


3/4 cups all purpose flour
3/4 cups cooking oats
3/4 cups chopped dried apricots
1/2 cup chopped almonds
1/2 cup brown sugar (or cane)
1 large egg or 3 egg whites
1 cup almond milk (or other)
1/2 cup vegan margarine/butter
1/2 cup liquid honey
1/4 cup warm water
2 tsp squeeze lemon juice
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

Mix the dry ingredients together (flour, nuts/seeds, dried
 fruit, sugar, baking soda/powder, salt) altogether in a bowl

Then mix the wet ingredients (melted butter, milk, honey, 
vanilla, lemon juice, beaten egg, water) in a separate bowl

Combine the wet ingredients into the dry ingredients to form your batter

Pre-grease your muffin pan (or use paper baking cups) so they won't stick

Place two medium-sized dollops into each 

Sprinkle some extra oats/flaxseeds on top for added decoration

Bake in a preheated oven @ 360F for 25-30 minutes, until golden brown

Remove from heat and cool for 15 minutes

Then serve!

These muffins are heart, energizine, and perfect for breakfast on-the-fly!

The textural components of the dried apricots 
and almonds really add to the overall experience

Go ahead, try them today!


Living, Learning, Eating said... [reply]

Those look amazing, Kelsey! Well done :) SOO perfect for fall!

Liz @ iheartvegetables said... [reply]

Yum! Those look awesome! I bet the texture is amazing.

Jolene - EverydayFoodie said... [reply]

I don't make muffins often enough. Those look really, really good! Healthy too!

Post a Comment