Thursday, 5 July 2012

Flour-less Apricot Muffins

Apricots are one of my favorite cooking fruits (next to apples). I have many childhood memories of picking fresh apricots off the tree and sinking my teeth into them. Their sweet, yet tart, flesh is ideal for baking (... nobody wants sickly sweet... okay maybe I do sometimes). 

This low-fat recipe keeps the muffins moist by adding chunks of fresh apricots to the batter, and on top. You will not miss the fat!

Flour-less Apricot Muffins

Makes 12 Muffins

  • 1 1/4 cups apricots, diced
  • 1 egg
  • 2 egg whites
  • 2 1/2 cups quick oats
  • 1/2 cup unsweetened almond milk
  • 1 cup plain non-fat Greek yogurt
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/3 cup baking stevia, or 1 cup sweetener of choice 
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Preheat oven to 400 degrees F. Spray muffin tin with non-stick spray.
  • In a blender or food processor, mix together all ingredients except apricots. Blend until smooth. Mix in 1 cup of the apricots and set remaining 1/4 cup aside.
  • Spoon batter into 12 equal muffins. Top each with remaining apricots. Bake for 18-22 min (mine were perfect at about 19 min), or until toothpick comes out clean. 

(For 1 muffin, 1/12th of the recipe)
  • 65 Calories
  • 8g Carbohydrates
    • 3g Sugar
    • 1g Fiber
  • 1g Fat
  • 4g Protein