Mini Apricot Muffins

Delicious little snacks- and without sugar!


  • 1/2 cup dried apricots (chopped) and sultanas (decide proportion according to what you like)
  • apple juice
  • 60g melted butter
  • 100g greek yoghurt
  • 2 heaped tbsp date syrup
  • 1 egg
  • 70g wholemeal self raising flour
  • 70g plain flour
  • 1 tsp baking powder
  • 50g ground almonds


1. Soak dried apricots and sultanas in apple juice (as much as needed to cover the fruit) for at least 30 minutes.

2. In a large bowl, mix butter, yoghurt, syrup and egg. Add in the dried fruit mixture.

3. Add in the remaining dried ingredients. Mix until well combined.

4. Spoon into small muffin cases (approx 1 tsp per case) and bake for 15 mins at 190c. Makes around 30 muffins.

  • Nutritional highlights: Dried Apricots are a good source of Vitamin A, Potassium and Iron. Almonds provide protein, calcium and Vitamin E.
  • A-L rating: Eats as many as she can.
  • Freezer friendly? Yes
  • Adult adaption:For a tasty topping, mix cream cheese with icing sugar, a dash of apple juice and a few drops of vanilla extract.


2 thoughts on “Mini Apricot Muffins

  1. You have certainly inspired me to get baking with these muffins. They look and sound delicious and apricots are one of Fabio’s favourite foods. Love the blog X

  2. Fabio and I made these today. They turned out great. Used agave nectar as had no date syrup. Fabio enjoyed eating the raw materials more than the end result, but he’s not a cake fan anyway. The rest of the family enjoyed them with a cuppa!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s