Apricot-Cherry Muffins (Vegan)

Apricot-Cherry Muffins (Vegan)

Loosely adapted from the recipe by the Ellie Krieger


1/2 teaspoon each: ground nutmeg, cardamom and cinnamon

2 cups whole wheat pastry flour or white wheat flour

3/4 teaspoon each: baking powder and baking soda

1/2 teaspoon fine salt

1/4 cup coconut oil, melted

flax "eggs"

1 cup puréed banana

1/2 cup coconut sugar

1 teaspoon each: almond and vanilla extract

1 Tablespoons unsweetened almond milk

1 organic Fuji or other crisp apple, peeled, cored and cut into 1/4-inch pieces

4 small apricots, seed removed, cut into 1/4-inch pieces

1/3  cup chopped, roasted pecans

1/3 cup dried, unsweetened cherries

Cooking spray

Optional: 1/2 cup of quinoa crumble


  • Preheat the oven to 375•F. Line two twelve-cup muffin pans with sixteen muffin liners and spray the liners with cooking spray.
  • Mix the vinegar and almond milk together and allow to sit.
  • In a medium bowl, sift the flour, baking soda, baking powder, cinnamon, nutmeg, cardamom and salt. Stir in the pecans, apricots, apples and cherries.
  • In a large bowl, whisk the sugar, oil, flax "eggs," banana purée, almond and vanilla extracts and almond milk/vinegar mixture.
  • Use a rubber spatula to mix flour mixture into the wet mixture in two batches, beginning and ending with the flour mixture. Stir just until combined. Gently stir in the apple chunks.
  • Use an ice-cream scoop to place the batter into the prepared muffin pans and sprinkle evenly with the quinoa crumble. Each muffin will have about 1/2 Tablespoon of crumble.
  • Tap the pan on the counter at least twice to remove any air bubbles.
  • Bake until a wooden pick inserted in center of one of the muffins comes out completely clean, about 30 minutes.
  • Let the muffins cool on a wire rack for fifteen minutes. Remove the muffins from the pan and allow to cool completely on the rack, about 30-45 minutes. The cooling process allows the fruit to fully set.

©Shanna Koenigsdorf Ward, shannaward.com (2013-2014), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.