apricots & oats
as much as i love a muffin that’s actually a cupcake, this recipe is something you can eat for breakfast without feeling like a human piece of garbage for the rest of the day. use any fruit you wish but it’s summer and the apricots are hitting
makes 12 muffins, best eaten warm and with coffee
for the muffins
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
2/3 cup sugar or other sweetener (try maple syrup and tell me how it is)
1/3 cup oil or melted vegan butter
1 cup vegan milk (oat would be perfect here but i had coconut on hand)
2 tbsp. ground flax seed
2 tbsp. lemon juice
2 tsp. vanilla extract
1 1/2 cups chopped fresh apricots — you can definitely use any fruit you want here, fresh or frozen
combine the ground flax seed, milk, lemon juice and vanilla extract and set aside.
whisk together the dry ingredients, then toss in the fresh apricots, (coating them in the flour helps prevent sinkage upon baking). add in the oil or butter you’re using, sugar, and milk mixture and stir until just combined.
pour the batter into 12 lined muffin tins, top with the oat crumble (recipe below) and bake at 375 for about 20 minutes. every oven is different so do the toothpick test!
for the oat crumble
1/2 cup rolled oats
1/4 brown sugar
2 tbsp. vegan butter, shortening or cocoNut oil- softened
*optional sprinkle of cinnamon and pinch of salt
combine the ingredients with a fork or your fingers until the oats and brown sugar are slightly clumped. sprinkle evenly atop muffin batter
nutrition information
(calculated using unsweetened coconut milk and coconut oil)
245 calories per serving
37g carbohydrates, 9.5g fat, 3.2g protein
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