Whole Grain Apricot Walnut Muffins
Author: Anne Papina
Recipe type: Breakfast
Cuisine: American
Serves: 16
- 1 cup spelt flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- ⅛ tsp ground cloves
- ¼ tsp nutmeg
- 2 tbsp unsweetened applesauce
- ½ cup agave nectar
- 1 cup almond butter (creamy)
- ⅔ cup coconut milk
- 2 tsp vanilla
- ¼ tsp sea salt
- ⅔ cup cooked quinoa (cooled)
- ¾ cup chopped dried apricots
- ¾ cup chopped walnuts
- 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.
If using a mini-muffin tin, bake at 350F for about 12 minutes. This recipe made 12 regular sized muffins and 12 mini muffins.
Recipe by Webicurean at http://blog.webicurean.com/2013/03/10/whole-grain-apricot-walnut-muffins/
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