Apricot Oat Almond Muffins

Apricot Oatmeal Muffins

created by Snacking Squirrel

A childhood favourite of mine, with a modern spin!

Ingredients

1 cup whole wheat flour

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)

1/4 cup ground flaxseeds

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 tsp vanilla extract

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!