Apricot oat bran muffins

Apricot oat bran muffins

Sorry for the lack of posts, peeps, I’ve been unbelievably busy and not had time to give proper attention to my blog.

I’ve been making mostly quick meals that I’ve made before, so nothing much exciting to report from the kitchen.

However, since rediscovering my favourite vegan bran muffin recipe, I’ve made a couple of variations… one with dried blueberries, which was delicious, and another with dried apricots, which was just as yummy. I also tried a variation with fresh blueberries, and although they were good, the blueberries made the muffins a bit soggy. I think dried fruit is better in these muffins.

For the apricot muffins, I substituted oat bran for the wheat bran, and used agave syrup instead of date syrup. I also used a bit of orange extract, which added a nice subtle orange flavour.

As before, I used Orgran No Egg, but Ener-G Egg Replacer will work just as well.

British       American
    powdered egg replacer equivalent to 2 eggs    
250ml   soya milk   1 cup
125ml   mild vegetable oil   1/2 cup
60ml   agave syrup   1/4 cup
110g   packed brown sugar   1/2 cup
1/4 teaspoon   pure orange extract   1/4 teaspoon
180g   oat bran   1-1/2 cups
180g   plain (all-purpose) flour   1-1/2 cups
2 teaspoons   baking powder   2 teaspoons
3/4 teaspoon   salt   3/4 teaspoon
1/2 teaspoon   baking soda   1/2 teaspoon
120g   dried apricots, snipped into pieces   1 cup

1. Preheat oven to 200C (400F). Grease a muffin tin, or use muffin liners.

1. In a large mixing bowl, add water to the powdered egg replacer according to the package directions for the equivalent of two eggs. Whisk mixture together until foamy. Then whisk in soya milk, oil, agave syrup, sugar and orange extract until well blended.

2. Stir in bran and let stand for 5 minutes.

3. In a small bowl, stir together flour, baking powder, salt and baking soda. Add to the liquid mixture, and fold gently until just combined. Fold in apricots.

4. Spoon into greased or paper-lined muffin tin, filling just to the top.

5. Bake for 18 to 22 minutes, rotating tin halfway through, until a toothpick inserted in the centre comes out clean.

Makes 12 muffins.


  1. i’ve missssssssed you! so happy to see a post from ya!

    i hear ya about being busy:( but it’s gonna be the weekend…wheeeee….

    oooh muffins…i love muffins and yours look yummy…what else is new! everything ya make is yummy!

  2. Apricots are one of my favorite things ever. That looks so good. I also understand being busy–hopefully you have time to have some FUN! Thanks for posting–I am addicted to your blog. 🙂

  3. Yummy. These look and sound delicious.

  4. The picture reminds me that Easter is fastly approaching , what will you be making? I am interested in vegan alternatives to HAM.

  5. Dia — I’m actually going to be having Easter dinner the weekend AFTER Easter (will be travelling Easter weekend), but I have been thinking about what to have. I liked the veggie turkey roll I made for Xmas so much that I might make a ham version for Easter, with a cornbread stuffing inside. Haved missed reading your blog!

  6. Apricot oat bran muffins

    olá pretendo fazer esta receita e não conheço o xarope de agave ? poderia me dizer como posso comprar ou outro nome mais brasileiro .

    Muito obrigado


  7. Olá Glaucia — Eu não sei de nenhuma outra nomes para o xarope de agave. É original de México. Um outro edulcorante líquido igualmente trabalharia, como o xarope de cana-de-açúcar.

  8. Have you ever replaced brown sugar with coconut sugar in any of your recipes?

    • Hi Deanne — I’ve not tried that… I’ve not even heard of coconut sugar. If you try it, do let me know how they turn out!

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