Healthy Apricot Walnut Muffins Recipes

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GLUTEN-FREE APRICOT-WALNUT MUFFINS



Gluten-Free Apricot-Walnut Muffins image

Provided by Melissa Clark

Categories     breakfast, brunch, easy, side dish

Time 1h

Yield 12 muffins

Number Of Ingredients 11

Butter to grease the pan
350 grams gluten-free flour mix a little over 3 cups, purchased or homemade (see recipe)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
180 grams dark brown sugar (about 1 cup)
1 teaspoon kosher salt
2 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1/2 cup grapeseed or coconut oil
40 grams chopped dried apricots (about 1/3 cup)
40 grams toasted chopped walnuts (about 1/3 cup)

Steps:

  • Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
  • Whisk together flour, baking soda, baking powder, sugar and salt.
  • In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
  • Fill muffin tins 3/4 full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 209 milligrams, Sugar 16 grams, TransFat 0 grams

HEALTHY APRICOT WALNUT MUFFINS



Healthy Apricot Walnut Muffins image

Delicious combination of three whole grains, sweet tangy apricots, and crunchy walnuts. Great for breakfast or a make ahead snack to eat when you are on the go. Easy to make, preparation and cooking time total 30 minutes.

Provided by vboese

Categories     Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups white whole wheat flour or 1 1/2 cups white bread flour
3/4 cup uncooked oatmeal, any kind
1/2 cup wheat germ or 1/2 cup another 1/2 cup flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs, lightly beaten
3/4 cup buttermilk or 3/4 cup milk
3 tablespoons melted butter
1/2 cup chopped dried apricot
1/2 cup chopped walnuts

Steps:

  • In large bowl mix together flour, oatmeal, wheat germ, brown sugar, baking soda, baking powder, salt, cinnamon, and mix all well together.
  • Add eggs, buttermilk, mix in flour mixture. Next add melted butter and mix well. Line muffin pan with liners or spray with nonstick spray. Divide muffin batter evenly between 12 muffin liners. Top each muffin with chopped walnuts and lightly sprinkle with additional cinnamon and granulated sugar over each.
  • Bake muffins in 375 degrees preheated oven for 20 minutes. Test muffins for doneness with a toothpick, set toothpick in middle of muffin and if the tooth pick comes out clean the muffins are done, otherwise bake a couple additional minutes and test again. To see additional photos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com.

APRICOT BANANA MUFFINS



Apricot Banana Muffins image

These will satisfy your sweet tooth. If you're eating them hot, try using a fork and dip them in maple syrup or sprinkle them with confectioners sugar. -Gina Berry, Chanhassen, Minnesota.

Provided by Taste of Home

Time 40m

Yield 8 muffins.

Number Of Ingredients 12

1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 medium ripe banana, mashed
3 tablespoons heavy whipping cream
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup finely chopped dried apricots
1/4 cup chopped walnuts

Steps:

  • In a small bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in banana and cream. Combine the flour, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in apricots and walnuts. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 251 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

NUTTY APRICOT MUFFINS



Nutty Apricot Muffins image

I tried apricots when I didn't have the usual muffin ingredients one time - and this recipe is the result! We enjoyed them, and I've made them often since.

Provided by Taste of Home

Time 45m

Yield 12 muffins.

Number Of Ingredients 13

1 cup dried apricots, cut up
1 cup boiling water
1/2 cup butter, softened
1 cup sugar
3/4 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1/2 cup chopped nuts
TOPPING:
1/4 cup sugar
1/4 cup orange juice

Steps:

  • In a small bowl, combine apricots and water. Let stand 5 minutes. Drain well and set aside. In a large bowl, cream butter and sugar until fluffy. Add sour cream and mix well. Combine dry ingredients and add to butter mixture. Mix on low only until combined. Fold in orange peel, nuts and apricots. Batter will be very stiff. Spoon into well-greased muffin tins, filling each cup almost to the top. Bake at 400° for 18-20 minutes or until done. Combine sugar and orange juice; dip tops of warm muffins in mixture.

Nutrition Facts :

APRICOT MUFFINS



Apricot Muffins image

These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite!

Provided by Aunt Mamie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 10

1 cup chopped dried apricots
1 cup boiling water
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
¼ cup vegetable oil
1 cup buttermilk
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
  • In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
  • Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.2 g, Cholesterol 26.5 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 258 mg, Sugar 19.3 g

TOASTED OAT MUFFINS WITH APRICOTS, DATES, AND WALNUTS



Toasted Oat Muffins with Apricots, Dates, and Walnuts image

Toasting oats adds such great flavor to these muffins. I've tried them with chopped fresh apple and raisins too. Feel free to change up the fruits and nuts based on what you have on hand.

Provided by LauraF

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 16

1 cup rolled oats
1 cup all-purpose flour
⅓ cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 pinch ground allspice
⅓ cup toasted walnuts, chopped
⅓ cup chopped dried apricots
⅓ cup chopped dates
½ cup butter, melted and cooled
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
  • Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
  • Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
  • Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 215 calories, Carbohydrate 26.4 g, Cholesterol 36.7 mg, Fat 11 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 327.2 mg, Sugar 12.2 g

APRICOT WALNUT OATMEAL MUFFINS (NO FLOUR!) SBD PHASE 2&3



Apricot Walnut Oatmeal Muffins (No Flour!) SBD Phase 2&3 image

The base for this recipe is Ana Molina's Oatmeal Muffins (No Flour at All!) recipe #108564. I did tweak it quite a bit and really liked the results. These are great for SB Diet Phase 2 & 3. Spray kitchen shears with Pam to cut up the dried apricots

Provided by CookbookCarrie

Categories     Quick Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 9

2 1/4 cups old-fashioned oatmeal (NOT Quick Oats)
1/4 cup walnuts
1/4-1/3 cup dried apricot, diced small
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup honey or 1/2 cup agave syrup
2 eggs, lightly beaten
2 teaspoons vegetable oil

Steps:

  • Preheat oven to 350 degrees.
  • Put paper liners in 12 muffin cups.
  • In a large mixing bowl, mix Oats, Walnuts, Apricots, Baking Powder,& Salt.
  • In a small bowl whisk together Milk, Honey, eggs,& vegetable oil.
  • Add the wet to the dry and mix til just combined.
  • Let sit for 3-5 minutes.
  • Fill muffin cups 3/4 full.
  • Bake 13 minutes or until toothpick inserted in middle comes out clean.

APRICOT-WALNUT MUFFINS



Apricot-Walnut Muffins image

Number Of Ingredients 14

QUART-SIZE JAR INGREDIENTS
1 1/2 cups all-purpose flour
1 cup oatmeal
1/2 cup chopped dried apricot
1/3 cup chopped walnuts
1/2 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
ADDITIONAL INGREDIENTS
1 cup milk
1/4 cup melted butter, slightly cooled
1 egg, slightly beaten
GIFT TAG for _Apricot-Walnut Muffins ..........Click the Edit tab and select this entry to open the tag.

Steps:

  • 1. Preheat the oven to 375°F.2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.3. Place the milk, butter, and egg in a large bowl, and cream with a whisk, fork, or an electric mixer set on low speed.4. Add the dry ingredients to the milk mixture, and stir with a wooden spoon until just mixed. Do not overstir.5. Spoon the batter into greased or papered muffin tins. Fill each cup about two-thirds full.6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 10 minutes in the tin. Then remove the muffins and cool completely on a wire rack. 7. Serve immediately, or store in an airtight container for up to 1 week.CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing each layer firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1/3 cup chopped walnuts 1/2 cup chopped dried apricots 1/2 cup brown sugar 1 cup oatmeal 1/4 teaspoon salt 1/4 teaspoon baking soda 2 teaspoons baking powder 1 1/2 cups all-purpose flourBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the muffins found in the Gift Jar Tags chapter.From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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