Coconut Apricot Muffins with Crunchy Caramel Top


I had a wonderful breakfast this morning at my friend Diana’s sitting on her porch, gazing out at the pine forest and rolling hills that surround her house. We sipped coffee and slurpped smoothies while chatting and nibbling on what I would consider to be the best banana nut muffins, vegan or not –  these were so good and there was not tellin’ the difference. Her special touch – a caramel crunchy top made from oil and brown sugar. I loved this idea so much that I had to steal, and I blatantly told her I would be stealing it and blogging about, but not to worry, I always give credit where credit is due.

I think my muffins could rival Diana’s (so watch out D!) they are moist with the right amount of sweetness, a hint of warm spice and of course with the crunch on top! So minus the view of the rolling hills and pine trees, tomorrow’s breakfast will be a copy of Diana’s – coffee, yummy vegan muffins and a nutritious smoothie to wash it all down and make me feel a little better about my breakfast.



Coconut Apricot Muffins

Yield: 12 muffins


1 3/4 c. whole wheat flour

1/2 tsp salt

2 tsp leavening agent for desserts (it is sold prepackaged here in Italy)

1/2 tsp cinnamon

1/4 tsp cloves

3/4 c. packed brown sugar

1 c. coconut flakes, ground

1 ripe mashed banana

2 Tbs coconut oil

1 1/2 c. diced apricots

1 Tbs flax seed + 1/2 c. water

3/4 c.+ 2 Tbs  non-dairy milk


Brown Sugar Oat Crunch Top


1/4 c. brown sugar

1/4 c. + 1 Tbs oats

1 Tbs coconut oil



1. Mix the dry ingredients together.

2. Using a coffee or spice grinder, grind the coconut flakes until it turns into a paste (this makes the coconut flavor really intense).

3. Add in the wet ingredients. Make sure the flax egg is well mixed.

4. Spoon the mixture into the baking pan. Mix the cruch topping together with your hands and then sprinkle on top of each muffin.

5. Bake for about 20-25 minutes at 350.



Buon Appetito!



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