ALMOND & APRICOT MUFFINS
Makes: 9 muffins
Nutrition per muffin: 175 kcal; Fat: 9,5 gr; saturated fats: 0,98 gr; Carbs: 14,5gr; sugars: 7,9 gr. Fibre: 5,15 gr; Proteins: 5,06 gr
Prep & Cook Time: 35 Minutos
- 150 gr dried apricots (free of sulphur dioxide)
- 100 gr of almond ground
- 100 gr of buckwheat flour
- ½ tsp of baking powder
- ½ tsp of baking soda
- Pinch of cinnamon
- Pinch of cardamom
- 2 tbsp of olive oil
- 200 ml unsweetened soya drink
- 1tsp vanilla bean extract (i use the fairtrade&organic, Taylor & Colledge®)
Heat the oven to 180º C/356ºF
In a food processor, add the apricots with olive oil, vanilla extract and blend the ingredients until you get an even paste.
Add all the dry ingredients into a bowl and mix. Add the previous blend, the soya drink and mix well until you get a “what is going to look like” elastic paste. Sprinkle the poppy seeds.
Pour onto a muffin tin ad cook it for 20 minutes.
Eat them at breakfast with a yogurt/tea or as a mid-morning snack as they are treat sized and full of goodness!
TIP | tried a second time to mix vegan protein powder (Thirdwave Nutrition): instead of 100 gr of buckwheat flour, mix 80gr of buckwheat flour and 20gr of vanilla-flavored protein powder (eliminate the vanilla extract then).