Apricot Flaxseed Muffins
Prep time
Cook time
Total time
Packed with nutrition and flavor, these muffins are an ideal way to savor those early summer apricots. With juicy pieces of fruit in each bite, you'll have a hard time stopping at just one muffin!
Recipe type: breakfast
Cuisine: American
Serves: 12 muffins
  • ¼ cup canola or other flavorless oil
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup milk or milk alternative
  • ¾ cup flaxseed meal
  • 1½ cups all-purpose flour (or whole wheat pastry flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 cup chopped apricots
  1. Preheat oven to 400.
  2. Line a muffin tin with paper liners and spray liners with a natural cooking spray
  3. In a large mixing bowl, whisk together oil, sugar, vanilla, and milk.
  4. In a separate bowl, gently combine flaxseed meal, flour, baking soda, baking powder and salt.
  5. Add dry ingredients to the wet, half at a time, and gently stir until just combined.
  6. Gently fold in apricot chunks, then scoop batter into muffin papers, filling about ¾ the way up.
  7. Bake at 400 for about 18 minutes or until a toothpick comes out clean.
  8. Let cool in the tin for 10 minutes, then remove to a cooling rack and cool completely before enjoying.
  9. Drizzle with honey or butter before serving.
Recipe by Eating Made Easy at https://eating-made-easy.com/apricot-flaxseed-muffins/