Soaking helps the dried apricots break down into the applesauce and soy beverage instead of remaining as firm pieces in the batter. Blend until the mixture is uniform before adding the flour, so the fruit is distributed through every muffin. There is no added sugar here; the apricots and applesauce provide the sweetness.
BreakfastSoft Apricot Oat Muffins
These small muffins stay soft because soaked dried apricots are blended with applesauce and soy beverage before the dry ingredients go in. Whole-wheat flour, oat flour, and cinnamon give them a mild, tender crumb without added sugar.
Ingredients
Preparation Steps
Soak the apricots
Cover the dried apricots with hot water and leave them to soften for 15 minutes. Drain them well.
Blend the fruit base
Heat the oven to 175°C. Blend the soaked dried apricots with the unsweetened applesauce and part of the unsweetened soy beverage until completely smooth.
Make the batter
Whisk the chicken egg, remaining unsweetened soy beverage, and rapeseed oil into the apricot mixture. Stir in the whole-wheat flour, dry oats ground into flour, baking powder, and ground cinnamon just until no dry flour remains.
Bake and cool
Divide the batter between prepared muffin cups. Bake for 15 to 20 minutes, until the tops are set and spring back lightly and a skewer comes out with no wet batter. Cool in the pan for 5 minutes, then transfer the muffins to a rack for 10 minutes.
Recipe insights
A fully blended apricot base
A narrow baking window
Small muffins move quickly from set to dry, so begin checking at 15minutes rather than treating 20 minutes as mandatory.
Add chocolate chips after baking
If you want the muffins to be a little more indulgent, add some chocolate chips at the end of baking; they’ll melt into the warm muffins and make them even harder to resist.
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