Description
Delight in the sunny flavors of summer with these Coconut and Fresh Apricot Muffins, perfect for breakfast or a sweet treat any time of day.
Ingredients
Scale
- 280 g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 75 g sugar
- 50 g desiccated coconut (unsweetened)
- 90 ml sunflower oil
- 150 ml milk
- 1 egg
- 1 ripe banana
- 175 g apricots
Instructions
- Preheat your oven to 180°C (350°F) and prepare a muffin tray.
- Mix the dry ingredients together: flour, baking powder, bicarbonate of soda, salt, sugar, and desiccated coconut.
- Mash the ripe banana until smooth in another bowl.
- Add the sunflower oil, milk, and egg to the banana and whisk until combined.
- Combine the wet and dry ingredients without overmixing.
- Chop fresh apricots and gently fold them into the muffin batter.
- Scoop the batter into the muffin tray, filling each liner about 2/3 full.
- Bake for 20-25 minutes or until golden brown.
- Cool in the tray for 5 minutes, then transfer to a wire rack.
Notes
For a vegan version, substitute the egg with a flax egg and use coconut milk for richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: coconut muffins, apricot muffins, summer recipes, baking, vegetarian treats