Vegan Apricot Ginger Almond Muffins

February 9, 2010

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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