Cuisine: Healthy food for on-the-go families with kids
Prep time:
Cook time:
Total time:
Serves: 12
A nutritious and delicious start to any day. Try them for your first day of school send off or pop them in your lunch bag for a wonderful snack during the day.
Ingredients
Ingredients
1 ½ cups chopped dried apricots, about 7 oz (I used sulfur free organic)
2 Tablespoons butter (can use dairy free margarine)
3 Tablespoons coconut oil
½ cup apricot nectar
2 Tablespoons honey
¾ cup oat bran
¾ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup packed brown sugar
1 teaspoon vanilla
1 (8 oz) carton plain greek yogurt (can use soy or coconut yogurt to keep it dairy free)
1 egg
1 egg white
Instructions
Preheat oven to 400 degrees.
Lightly grease a 12 count muffin tin.
Combine first 5 ingredients in a small saucepan and place on high heat until it comes to a boil. Turn down to low and let simmer for 3 minutes until apricots are plump and mixture is thick. Allow to cool.
Mix flour, oat bran, salt and soda in a medium bowl.
Wisk brown sugar, yogurt, vanilla, egg and egg white together in a small bowl and add to flour mixture in medium bowl.
Stir together until just moistened.
Fold in apricot mixture and quickly spoon into greased muffin tin.
Bake for 15 minutes at 400 degrees. Watch carefully so tops do not brown too much.