Whole Grain Apricot Walnut Muffins
Prep time
Cook time
Total time
These nutrient-dense whole grain apricot walnut muffins are filling and provide the perfect energy boost for a breakfast on the run.
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
  1. Preheat oven to 350.
  2. Mix together the flour, baking powder, cinnamon, cloves, and nutmeg in a large bowl and set aside.
  3. In a medium bowl, mix the applesauce, agave nectar, almond butter, coconut milk, vanilla, and sea salt.
  4. Stir the wet ingredients into the flour mixture until well combined.
  5. Stir in the quinoa, apricots, and walnuts.
  6. Grease the muffin tins with a non-stick cooking spray, and spoon the batter into each the tins until ⅔ full.
  7. 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/