Apricot Bran Honey Muffins
Need a breakfast idea that is packed with healthy ingredients, incredibly delicious and a great way to send your kids off with a nutritious start that first day of school? I reorganized a few of my favorite ingredients into this recipe and I know you will love these muffins.
Ingredients
1 ½ cups chopped dried apricots, about 7 oz (I used sulfur free organic)
2 Tablespoons butter (can use dairy free margarine)
3 Tablespoons coconut oil
½ cup apricot nectar
2 Tablespoons honey
¾ cup oat bran
¾ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup packed brown sugar
1 teaspoon vanilla
1 (8 oz) carton plain greek yogurt (can use soy or coconut yogurt to keep it dairy free)
1 egg
1 egg white
Preheat oven to 400 degrees.
Lightly grease a 12 count muffin tin.
Combine first 5 ingredients in a small saucepan and place on high heat until it comes to a boil. Turn down to low and let simmer for 3 minutes until apricots are plump and mixture is thick. Allow to cool.
Mix flour, oat bran, salt and soda in a medium bowl.
Wisk brown sugar, yogurt, vanilla, egg and egg white together in a small bowl and add to flour mixture in medium bowl.
Stir together until just moistened.
Fold in apricot mixture and quickly spoon into greased muffin tin.
Bake for 15 minutes at 400 degrees. Watch carefully so tops do not brown too much.
Makes 12 muffins.
Serve warm or room temperature.
Store in straight container.
- Ingredients
- 1 ½ cups chopped dried apricots, about 7 oz (I used sulfur free organic)
- 2 Tablespoons butter (can use dairy free margarine)
- 3 Tablespoons coconut oil
- ½ cup apricot nectar
- 2 Tablespoons honey
- ¾ cup oat bran
- ¾ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup packed brown sugar
- 1 teaspoon vanilla
- 1 (8 oz) carton plain greek yogurt (can use soy or coconut yogurt to keep it dairy free)
- 1 egg
- 1 egg white
- Preheat oven to 400 degrees.
- Lightly grease a 12 count muffin tin.
- Combine first 5 ingredients in a small saucepan and place on high heat until it comes to a boil. Turn down to low and let simmer for 3 minutes until apricots are plump and mixture is thick. Allow to cool.
- Mix flour, oat bran, salt and soda in a medium bowl.
- Wisk brown sugar, yogurt, vanilla, egg and egg white together in a small bowl and add to flour mixture in medium bowl.
- Stir together until just moistened.
- Fold in apricot mixture and quickly spoon into greased muffin tin.
- Bake for 15 minutes at 400 degrees. Watch carefully so tops do not brown too much.
- Makes 12 muffins.
- Serve warm or room temperature.
- Store in straight container.