This is a summer muffin with a delightful spongy texture and a very fruity taste! Packed full of apricots and other healthy ingredients. The muffins are refined sugar free (and if you replace the eggs also vegan) – and your kids will love them!
Healthy & Vegan Apricot Muffins Recipe
These apricot muffins are so tasty! My 5 year old who isn’t big on stone fruit absolutely loves these. I had to make them several times already and he will try to eat them all up. That’s always a good sign! The first time I made them came out of a need to use those cute sugar apricots I found at the supermarket. While they are super cute and tasty, they’re also incredibly sweet.
I had never eaten them before and they’re much sweeter than regular apricots. For eating, I prefer the regular kind since they have more of a tanginess to them but for baking, the sugar apricots were delicious. If you can’t get them in your area, you could use regular apricots but you might need to adjust the amount of coconut sugar since they will naturally not be as sweet.
My husband loves baked goods with fruit in them, especially stone fruit. Plums, peaches, apricots…they’re all fantastic in tarts and cakes. So I decided to use the apricots in a muffin recipe. Since I try not to eat a lot of dairy, this was a great opportunity to create a vegan muffin recipe. And I wanted to make sure it was packed full of good ingredients. The recipe contains coconut sugar, apple sauce, spelt flour and oat flour. All great things. I think those muffins would also be a lovely breakfast on the go!
This recipe uses a mixture of spelt and oat flour. I love using spelt flour when baking! It’s a little different to wheat flour but brings so much more benefits. It also provides several essential nutrients, such as iron, magnesium, and zinc. My nephew is intolerant to wheat so whenever I bake something, my 5 year old asks me to make the batter using spelt flour so that his beloved cousin can also eat the baked good. He really loves his cousin a lot!
Now, if you don’t have oat flour in your pantry, you can easily make it yourself. I just blitz the amount of oats required in the recipe in my blender until they resemble flour. Voila! You have just made your own oat flour. Now pat yourself on the back and make a batch of these yummy muffins.
These apricot muffins have a lovely spongy texture and due to the amount of apricots in the batter, they are super fruity and juicy. They are not too sweet but we find them just perfect. Yum!! Once you’ve devoured one, you will probably reach for a second one. Feel free to double the recipe!
Will you be making these Apricot Muffins tomorrow? Or how about my super addictive Cherry Almond Cake?
Healthy Apricot Muffins
This is a summer muffin with a delightful spongy texture and a very fruity taste! Packed full of apricots and other healthy ingredients. The muffins are refined sugar free (and if you replace the eggs also vegan) - and your kids will love them!
Pre-heat oven to 180°C (356°F) .
Crack the eggs into a bowl and mix them with the coconut sugar.
Add in the applesauce and mix everything together.
In a separate bowl, mix together oat flour, spelt flour, salt and baking powder.
Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.
Wash and pit the apricots. Cut them into small pieces and fold into the batter.
Fill muffin cups 3/4 full. Sprinkle with some of the steel-cut oats and coconut sugar for extra crunch.I like to put the muffin cups into a silicone muffin form so they keep their shape while baking.
Bake for about 20 minutes at 180°C (356°F) or until a toothpick inserted into the muffin comes out clean. Let rest for 5 minutes, then cool on a cooling rack.