Muffins with Apricots and Almond-Oat Toppings

The muffins: 

  • 1 1/4 cup whole wheat flour 
  • 1/4 cup cane sugar 
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon sea salt 
  • 1 teaspoon cinnamon 
  • 1 cup finely grated carrots (2 medium carrots) 
  • 1 / 2 cups of apple puree 
  • 2 lucky eggs 
  • 200 g apricots into small cubes (4 pieces, about 1 cm cubes) 
  • 1/4 cup milk 
  • 1/4 cup rapeseed or sunflower oil 
  • 1 teaspoon vanilla extract

The topping: 

(you can always make your own or use the classic combination of ingredients, this is proven, very good and healthy almonds are great for this purpose)

  • 40 g grinded almonds
  • 70 g of oat flakes fine
  • 40 g butter
  • 40 g muscovado cane sugar
  • pinch of salt


  1. First Preheat oven to 175 ° C.

  2. Prepare a baking muffins, either greased or lined mold. (12 pieces)
  3. Prepare the topping, mix all the ingredients with your fingers or use shaker to mix well.
  4. In a large bowl, combine the flour, baking powder, baking soda, sugar, cinnamon and salt.
  5. In the second medium bowl, combine grated carrots, apple sauce, milk, eggs, oil and vanilla.
  6.  Add the carrot mixture to the flour, stir briefly, then add the apricots and spoon, divide into molds.
  7. Sprinkle each muffin topping and bake for 20 minutes. 



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