Make Vegan Apricot Banana Muffins for a healthier plant-based breakfast idea with dried apricots and almond milk. They’re dairy-free, egg-free and refined-sugar-free.
- ½ cup (88 g) finely chopped dried, unsulphured apricots (about 10–12 dried apricots)
- ½ cup (120 ml) rum or brandy
- 2 cups (250 g) unbleached, all-purpose flour
- 1 tablespoon (11 g) baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2/3 cup (160 ml) mashed, ripe banana (about 1 large banana)
- 1 cup (240 ml) maple syrup
- ½ cup (120 ml) melted coconut oil
- ½ cup (120 ml) almond milk
- 1 teaspoon vanilla extract
- In a small bowl, cover the chopped apricots with rum or brandy, and let soak for 8 hours or overnight.
- Preheat the oven to 350°F (180°C) and line a 12 x 1/2-cup (125 ml) capacity muffin tin with baking paper cups.
- Sift the flour into a medium bowl and stir in the baking powder, cinnamon, and salt.
- In another medium bowl, mix together the banana, maple syrup, coconut oil, almond milk, and vanilla extract.
- Slowly stir in the dry ingredients into the wet. Drain the apricots, discard the alcohol (or better yet, kick it back!), and add them to the batter. Mix to combine.
- Spoon the batter into the paper-lined tins. (Note: I like to fill the batter all the way to the top to get nice muffin tops. Doing it that way gave me 10 muffins. You can also spread the batter evenly over the 12 tins, but the tops will be flat).
- Bake in the oven for 18–20 minutes, or until a cake tester or sharp knife inserted into the middle of a muffin, comes out clean.
- Leave the muffins in the baking tin for 5 minutes, then transfer to a cooling rack.
- Store the muffins at room temperature, in a container with a lid, for up to 2 days. Freeze, tightly wrapped, for up to 3 months.