Life has a funny way of getting in the way sometimes, which is what led to my brief hiatus. Life. But it’s all good. Family always comes first, you know. And there’s nothing like a health crisis to put those things in perspective! These Whole Grain Apricot Walnut Muffins are a great way to kick off a new chapter here.
You see, I’ve been on a whole grain kick lately, and it all started with these muffins. I adapted this recipe from The Karma Chow Ultimate Cookbook, which I reviewed in my last post. Originally the recipe called for cherries and pecans (yum!), but that wasn’t what I had on hand. Apricots and walnuts were a perfect substitute, though. And, these nutrient-dense muffins are so tasty, I plan to make them a staple around here. Sure, they’re not low in fat, but this is the good fat–almond butter is loaded with antioxidants, vitamins, minerals, as well as protein and fiber. These are a great go-to muffin for breakfast on the run–both nutritious and filling yet not too sweet.
Start by whisking together the flour, baking powder, and spices in a large bowl. Then in a separate bowl, combine all the wet ingredients.
Fold the wet ingredients into the flour mixture, then stir in the quinoa, apricots, and walnuts.
Spoon the batter into the muffin tin so that each cup is 2/3 full.
Bake at 350F for about 20 minutes or until a toothpick inserted in the center comes out clean. Let these cool for about 10 minutes before popping out of the pan.
Enjoy with a hot cup of coffee or tea.
- Preheat oven to 350.
- Mix together the flour, baking powder, cinnamon, cloves, and nutmeg in a large bowl and set aside.
- In a medium bowl, mix the applesauce, agave nectar, almond butter, coconut milk, vanilla, and sea salt.
- Stir the wet ingredients into the flour mixture until well combined.
- Stir in the quinoa, apricots, and walnuts.
- Grease the muffin tins with a non-stick cooking spray, and spoon the batter into each the tins until ⅔ full.
- Bake for 20 minutes or until toothpick inserted in center comes out clean.