Vegan Apricot Ginger Almond Muffins

A variation of the Vegan Zucchini Spelt Muffins
Rating: :):):):)
Source: Adapted from Eat, Drink and Be Vegan
Yields: 12 muffins

How’s this for a mouthful? Vegan Apricot Ginger Almond Zucchini Spelt muffins. Hard to say, but I’m really enjoying them! I’ve made other variations of these muffins and they are always delicious. Dried pear and walnut are also particularly good. The ginger in this variation is zippy and really tasty!

Vegan Apricot Ginger Almond Muffins

They aren't much to look at, but they're really tasty!

Dry Ingredients:
-2 Tbsp. ground flax
-2 c. spelt flour
-1/4 c. sugar
-1/4 tsp. sea salt
-2 tsp. cinnamon
-1/2 tsp. nutmeg
-1/2 tsp. dried ginger
-2 1/2 tsp. baking powder
-1/2 tsp. baking soda
– 1/2 c. nuts of chopped almonds
– 1/5 c. candied ginger, chopped
– 14 dried apricots, chopped

Wet Ingredients:
-1/2 c. + 2 Tbsp. almond milk
-1 c. very ripe banana (can also use unsweetened applesauce, or a mixture of applesauce & banana)
-1 c. zucchini
-1/4 c. maple syrup
-1 tsp. vanilla extract
-3 Tbsp. canola oil

Bake 375 degrees 21-25 minutes.

Vegan Apricot Ginger Almond Zucchini Spelt Muffins

Great zippy muffins!

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Mandi’s Signature Pumpkin Cranberry Spice Muffins
Rating: :):):):):)
Yields: 24+ muffins

These are my favourite muffins. They’re autumnal and festive feeling from the warm spicy scents and full of vitamin A from the wonderful pumpkin.

Dry Ingredients:
1 1/2 cups dried cranberries
4 3/4 cups whole wheat flour flour
2 cups white sugar (easily replaced with xylitol for a diabetic friendly variation)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground ginger
zest of one orange

Wet Ingredients:
6 eggs
1 (29 ounce) can pumpkin
1 cup unsweetened applesauce

Bake 350 degrees aprox. 22-25 minutes

Mandi's Signature Pumpkin Cranberry Muffins

These are my favourite muffins!