Vegan Banana Apricot Muffins Recipe

Name: Vegan Banana Apricot Muffins Recipe
Ingredients: ½ cup (88 g) finely chopped dried, unsulphured apricots (about 10–12 dried apricots); ½ cup (120 ml) rum or brandy; 2 cups (250 g) unbleached, all-purpose flour; 1 tablespoon (11 g) baking powder; ¼ teaspoon cinnamon; ¼ teaspoon salt; 2/3 cup (160 ml) mashed, ripe banana (about 1 large banana); 1 cup (240 ml) maple syrup; ½ cup (120 ml) melted coconut oil; ½ cup (120 ml) almond milk; 1 teaspoon vanilla extract

verygoodcook.com

This delicious vegan variation, despite omitting eggs and butter, is everything I want in a banana apricot muffin: moist, airy, and not too sweet.

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Ingredients

½ cup (88 g) finely chopped dried, unsulphured apricots (about 10–12 dried apricots)
½ cup (120 ml) rum or brandy
2 cups (250 g) unbleached, all-purpose flour
1 tablespoon (11 g) baking powder
¼ teaspoon cinnamon
¼ teaspoon salt
2/3 cup (160 ml) mashed, ripe banana (about 1 large banana)
1 cup (240 ml) maple syrup
½ cup (120 ml) melted coconut oil
½ cup (120 ml) almond milk
1 teaspoon vanilla extract