Apricot & banana bread muffins

Vegan Baking sweet bake
Total: 50 min. | Active: 20 min.
vegan, lactose-free

With apricot season in full swing, it's the perfect time to bake with this wonderful fruit. Aside from the traditional apricot tart, I've always wanted to try the combination of banana bread and apricots! The soft, moist consistency of the banana bread is further enhanced by the addition of juicy pieces of apricot. The sweet and slightly sour flavour of the apricots goes perfectly with the natural sweetness of the ripe bananas. What's more, these muffins can be ready in a flash and require just a handful of ingredients.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 10 pieces

Batter
4  bananas, very ripe, in pieces
3 dl oat drink or other vegan milk
180 g light spelt flour
100 g coconut flakes
2 tsp baking powder
1 pinch salt
4  apricots, cut into pieces
Bake
  icing sugar, to dust

How it's done

Batter

Puree the bananas with the oat drink until smooth. Mix the flour, coconut flakes, baking powder and salt in a bowl, pour in the banana & oat drink, mix to create a smooth batter. Carefully fold in the apricots. Transfer the mixture to the prepared muffin tin.

Bake

Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the muffins from the tin and dust with icing sugar.

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