Before I introduce you to this delicious muffin recipe, I want to bring up the “Great Debate” topic of muffins vs. cupcake. It may come across as a no- brainer. Cupcakes are those little vanilla or chocolate cakes topped with mountain-high, colored frosting and rainbow sprinkles that come in a 12-pack in your grocery store bakery section. Whereas, muffins are a quick bread that come in a variety of flavors ranging from fresh fruit to savory. Despite possibly having a little glaze and/or streusel, muffins lack the frosting that cupcakes are known for.
Okay, so visually a muffin and a cupcake are significantly different. But believe it of not, aside for the visual appearance, most commercial muffins and cupcakes do not differ much nutrition-wise. Think about it…if you go into a bakery or any breakfast restaurant and order a muffin, most of the time, it’s bigger than your fist and has mounds of crumbly streusel and glaze covering the top. That’s without mentioning the cups of sugar and butter (or oil) used to make the batter. That doesn’t mean their aren’t nutrient-dense, naturally sweetened muffins out there and by now means does this mean muffins are no longer an option! I think it’s so important to be aware of what is in the food we are eating and be knowledge about what’s out there so we can make informed and empowered decisions about what we chose to eat.
The idea for this Apricot Bran Muffin came from a Kellogg’s recipe where the All Bran cereal is used as part of the flour. I liked the fact that the recipe for 12 large muffins only called for 2 tablespoons on sugar. Yes, you read that correctly, 2 TABLESPOONS of sugar! The muffin itself is not that sweet but bursts of sweetness come from the dried apricot bits that you get in every bite. Originally I used plain Greek yogurt, but with my second batch I used apricot flavored Greek yogurt. This added an extra bit of flavor and sweetness which I really enjoyed. If you want to keep the sugar for these muffins lower, you can use the plain yogurt and the muffin will still be delicious. Another adjustment I made that really made the second batch my favorite was adding almond extract. It provides such a sweet scent to the muffin and give it little more depth of flavor.
NUTRITION | These Apricot Bran Muffins are a perfect breakfast choice. They’re packed with fiber from the bran flakes and dried fruit and they even contain calcium, vitamin A and iron thanks to the dried apricots!
HOW TO SERVE | Serve these for breakfast with Greek yogurt and nut butter. You can use them as a side for a fresh salad or serve them with cashew cream for a lighter dessert. I like heating mine up for about 10 seconds before enjoying with a cup of green tea.
Apricot Bran Muffins
- 1 1/2 cups whole wheat pastry flour
- 2 tbsp of coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup bran flakes 80g
- 2 5.3 oz Greek yogurt*
- 2 egg
- 1/2 cup almond milk unsweetened
- 2 tbsp oil
- 2 tsp almond extract
- 26 pieces dried apricot 1 cup, cut into pieces
Preheat the oven to 400 F.
Measure out the bran flakes and place in a bowl. Pour the almond milk on top of the bran flakes.
Mix the Chobani Apricot yogurt so the fruit on the bottom is evenly mixed and place this on top of the bran. Allow this to sit while you measure the rest of the ingredients. (You want the brans flakes to absorb some of the liquid).
Properly measure out 1 1/2 cups of flour and place in a large mixing bowl. Combine Truvia, baking powder, baking soda, and salt and mixing till evenly distributed.
Crack the egg in a small bowl and whisk, then add the oil. Add this mixture to the flour.
Fold together the yogurt and bran flakes, trying not to break up the cereal. Pour this mixture into your flour and gently combine the ingredients. Be careful not to over mix. (It is normal if your batter looks bubbly.That is from the baking soda combining with the acidity from the yogurt)
Scoop the batter into a lined mini muffin tin and bake for 11-12 minutes.
Recipe Notes*I used Chobani apricot 2% Greek yogurt. Using plain Greek yogurt decreases the sweetness of the muffins but can be used.