Recipe: Honey and Apricot Breakfast Muffins


Breakfast Muffins

Like many people, I can sometimes find it difficult to work up much of an appetite when I wake up in the morning, so I’m always looking for alternatives to have for breakfast to make it a more appealing mealtime. I came across these breakfast muffins in The Vegetarian Pantry and they are a great option for fueling up before you start your day without feeling too full and bloated. I’ve also found they’re a good mid-morning snack on days when I’ve decided to have a smoothie or something different for brekkie, so why don’t you try them yourself with this tweaked recipe.


makes 12
  • 200g plain flour
  • ½ tsp bicarbonate of soda
  • 2 ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground all spice
  • 50g chopped dried apricots
  • 50g chopped almonds
  • 100g porridge oats
  • 50g sultanas
  • 2 bananas
  • 2 unpeeled apples, grated
  • 2 eggs
  • 5 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 4 tbsp honey
  • 6 tbsp milk
  • 100g light brown sugar
  1. Add the sifted flour into a mixing bowl, adding the bicarnoate of soda, baking powder, cinnamon, nutmeg, ginger and all spice, mixing until combined.
  2. Add the apricots, almonds, oats and sultanas, mix to combine and set aside.
  3. In a separate bowl mash the banana using a fork, and add the apples, eggs, oil, vanilla extract, honey and mik, mixing until combined, and stir in the sugar.
  4. Pour the wet ingrediants into the dry by making a well in the centre, mixing and gradually drawing the dry ingredients into the centre until you have a smooth batter.
  5. Pour the mixture into muffin cases, filling them two thirds of the way. Bake in the top of a preheated oven at 180°C (350°F, gas 4) for approximately 30-40 minutes until the muffins are golden and well risen. Once removed from the oven, allow to cool on a wire rack.

Breakfast Muffins

Breakfast Muffins

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