I previously wrote about this amazing grab ‘n’ go breakfast muffin recipe during May 2013, but made them again last night and couldn’t resist re-sharing!
I love experimenting with new cooking and baking techniques. While I’m an equal opportunity eater (e.g. meat, dairy), I have no problem going vegetarian or vegan for a meal or baked good depending on my mood and cravings. During an especially busy week, I made these delightful apricot almond muffins to grab & go for my morning commute. Discovered on the Choosing Raw blog, they are made with a mix of flour, almond flour, dried apricots, coconut oil and more. Let’s just say that I loved them and they also passed the roommate test!
Overall, I found the recipe very easy. Simply take the ingredients, mix ’em up in a bowl, stir well and bake as directed. I’ve made the recipe both as directed with large muffins and also mini muffin cups. Note: The mini muffin cups baked perfectly for me for 19 minutes at 350 and yielded 31 mini muffins. Plus, for the mini muffins, each one clicks in at approx. 85 calories. I’ve been eating two for breakfast with a generous serving of fruit.
There’s very minimal additional prep work involved, unless you count my cutely chopped dried apricots as ‘work’. Although the recipe calls for gluten-free flour, I used whole wheat flour and had good results. To try this recipe at home, visit the Choosing Raw blog!
Chopped Apricots
Stir away!
Finished Muffins!
Buon Appetito!
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