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Oatmeal Apricot Molasses Muffins

Prep Time:
15 minutes

Cook Time:
18 minutes

Makes/Serves
12 large muffins

Filed under Bread/Muffins/Scones

Dietary Notes: Peanut-Free

by Joan Vinall-Cox

This is so delicious that it’s hard to believe it’s healthy, too. I found the basic recipe on the web, but have altered it somewhat.

Ingredients

  • 1 cup wholewheat all purpose flour
  • 1/2 cup white all purpose flour
  • ¼ cup flaxseed meal
  • 1 cup oatmeal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1/2 cup brown sugar
  • 1 egg - in a separate bowl
  • 1 cup milk (oat, almond, soya, or regular)
  • 1 tsp vinegar, added to the milk
  • 1 mashed very ripe banana
  • 1/2 cup applesauce
  • ¼ cup molasses
  • 1 cup diced dried apricots

Directions

  1. Preheat oven to 350 f / 355°F
  2. Grease or add cupcake liners to a muffin tin - 12 spaces
  3. Add vinegar to milk
  4. In a large bowl add all the dry ingredients - flours, oatmeal, flaxseed, baking soda, baking powder, salt, brown sugar, and cinnamon.
  5. in a separate bowl, mix the wet ingredients - mashed banana, egg, applesauce, molasses, and milk mixture.
  6. Add wet mixture to the dry and just barely mix together
  7. Add diced dried apricots and mix in
  8. Spoon the mixture into the muffin cups
  9. Bake for 18 minutes
  10. Check with a toothpick in the middle of a muffin - if it comes out dry, they're done
  11. Let cool at least 10 minutes before eating. Freeze leftovers.

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