Spiced Apricot Muffins

These little delights are a bit of a twist on my Spiced Plum Cake.

So easy to make and speedy to get in the oven, the kids love them … and I might be quite partial to one with an afternoon cuppa too!

  • 225g stewed/tinned apricots (drained from their juices) – this is about 8 whole fresh fruit
  • 50g Nuttelex/vegan butter/tasteless coconut oil, melted
  • 160g milk of choice
  • 1 medium overripe banana
  • 4 tbsp honey (use rice malt or maple syrup for the vegan version)
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 cups spelt flour (i do half whomeal and half white) OR 1 1/2 cups GF flour mix plus 1/4 cup almond/seed meal
  • 2.5 tsp GF baking powder
  • pinch Himilayan salt
  • 1 tbsp coconut sugar

Into your blender/processor/nutribullet/thermo cooker place the apricots, banana, Nuttelex, vanilla, milk and syrup. Blitz until smooth (Speed 7, 10 seconds)

In a separate bowl, whisk together the baking powder, salt, spices and flour (and almond/seed meal if using).

Add the dry mix to the wet and mix to combine (Speed 4, 10 seconds, scrape down and repeat). Don’t over beat. I often just tip the wet mix into the bowl with the flour mix and combine by hand.

Pour into a lined muffin tin and sprinkle with coconut sugar.

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Place into preheated moderate oven and bake for about 18 minutes or until an inserted skewer comes out clean. Allow to cool for a few minutes before transferring to a wire rack.

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Makes about 20 and they freeze and defrost well.

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Enjoy πŸ™‚

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