- Prep-time: / Ready In:
- Makes 12 muffins
- Serving size: 1 muffin
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Moist and tasty, these fruity muffins are full of fruity flavors, including tangy dried apricots and cranberries, orange zest, and orange juice. They’re excellent for brunch, dessert, or grab-and-go breakfasts or snacks. Sunflower butter adds richness to the batter, and sunflower seeds sprinkled on top lend crunch. But it’s the citrusy aroma that’ll have you making these again and again. Eat with marmalade or enjoy on their own.
For more inspiration, check out these tasty ideas:
- Vegan Cinnamon Bun Muffins
- Blueberry Oat Breakfast Muffins
- Chocolate Chip Pumpkin Muffins
- Or check out our full round-up of vegan muffin recipes.
Ingredients
- 2 cups orange juice
- 1 cup chopped dried apricots
- 3 tablespoons flaxseed meal
- 1½ cups white whole wheat flour
- ¼ cup pure cane sugar
- 2 tablespoons orange zest
- 1½ teaspoons regular or sodium-free baking powder
- ¼ teaspoon sea salt
- 2 tablespoons sunflower seed butter
- 2 teaspoons pure vanilla extract
- ½ cup unsweetened dried cranberries
- 2 teaspoons sunflower kernels
Instructions
- Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups.
- In a medium saucepan combine orange juice and ½ cup of the apricots. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain apricots and reserve juice.
- In a small bowl stir together 1 cup of the reserved orange juice and the flaxseed meal; let stand 5 minutes. In a medium bowl stir together flour, sugar, orange zest, baking powder, and salt.
- In a blender or food processor combine flaxseed mixture, soaked apricots, sunflower seed butter, and vanilla. Cover and blend until smooth. Add to flour mixture; stir until incorporated. Stir in remaining ½ cup apricots and the cranberries. Spoon batter evenly into prepared muffin cups. Sprinkle with sunflower kernels.
- Bake 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool in cups 10 minutes; remove muffins.
Nutritional Information:
Per serving (1 muffin): 173 calories, 35 g carbohydrates, 4 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 106 mg sodium, 4 g fiber, 19 g sugar
Note: Nutritional information is provided as an estimate only.
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