| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 7g | 5g | 29g |
| sugars | fibre | protein | salt |
| 13g | 4g | 5g | 0.1g |
One of my all-time favorite recipes happens to also be a total hit at our family breakfast table: Vegan Apricot Muffins. Born out of a love for our family’s apricot trees in California and a longing for a healthier alternative to traditional breakfast pastries, these muffins encapsulate the essence of West Coast health-consciousness, while remaining irresistibly decadent. These muffins are the epitome of good food, done right.
A Healthier Way to Start Your Day
Each Vegan Apricot Muffin is a delectable fusion of natural ingredients, aimed at keeping your taste buds satisfied and your body nourished. Starting with the healthier flour alternative — whole wheat flour — these muffins provide an essential dose of dietary fiber. These muffins also harness the natural sweetness of coconut sugar, which ranks lower on the glycemic index and as such, is a much better alternative for those conscious about their blood sugar levels. Speaking of healthier alternatives, the use of almond milk and coconut oil introduces a more plant-based angle to the recipe, reducing saturated fats and promoting heart health.
Variety is the Spice of Life
What makes this recipe even more delightful for me, however, is its fusion of fruity flavors and textures. The addition of ripe, fresh apricots adds a sun-soaked sweetness that transports you to a balmy, California orchard with each bite. They’re a fantastic source of vitamins A and C, a healthy treat for your skin and immune system.
If you have room for a little culinary adventure, the Vegan Apricot Muffins are also highly adaptable to your palate. Try tossing in some fresh blueberries, or add a dash of nutmeg for an added spice kick. They complement a cold-brew iced coffee on a summer morning, and offer a pleasant contrast to a savory classic like Eggs Benedict.
To me, the beauty of this recipe isn’t just in its taste or its health benefits. It’s about embracing the Californian lifestyle — bold, vibrant, and conscious about what goes into our bodies. The Vegan Apricot Muffin recipe truly is a taste of the best of both worlds — comfort food that you can feel good about.
What You’ll Need
- 1 1/2 cups of whole wheat flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of coconut sugar
- 1 cup of almond milk
- 1/4 cup of coconut oil, melted
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon of almond extract
- 1 cup of fresh apricots, chopped
Method
Step One
Preheat your oven to 375°F (190°C) and line a muffin tin with twelve paper liners.
Step Two
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
Step Three
In a separate bowl, mix together the coconut sugar, almond milk, melted coconut oil, vanilla extract, and almond extract. Stir until everything is well combined and the sugar is dissolved.
Step Four
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over mix.
Step Five
Fold in the chopped fresh apricots, distributing them evenly throughout the batter.
Step Six
Spoon the batter into the lined muffin tin, filling each cup about 3/4 full.
Step Seven
Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step Eight
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a cooling rack to cool completely.
Step Nine
Enjoy your vegan apricot muffins! They are best served warm, but can also be stored in an airtight container for up to 3 days or frozen for longer storage.
