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

INGREDIENTS |

  • 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®)

PREPARATION |

1 Heat the oven to 180º C/356ºF

2 In a food processor, add the apricots with olive oil, vanilla extract and blend the ingredients until you get an even paste.

3 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.

4 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).

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