Spiced Apricot Vegan Muffins

These spiced apricot vegan muffins use garam masala for a warm earthy flavor.  They’re an easy healthy vegan breakfast recipe for busy mornings.  Linking this vegan muffin recipe up with Sarah and Deborah for Meatless Monday.

 

garam masala spice apricot muffins




 

This month’s Recipe Redux theme was to introduce readers to a “new” (or new to me) ingredient.  Lately, I have been crushing hard on garam masala.  I used it in a curried pumpkin and wild rice soup a few months ago and have been OBSESSED ever since.

 

Garam masala is a common spice in Indian cooking.  It’s a combination of cardamom, cinnamon, cloves, coriander, cumin, nutmeg and black pepper.  The name means “heat” and “spice” but the spice isn’t hot and spicy like chili peppers.  It comes from the Ayurvedic meaning of “warming the body,” meant to raise your digestive fire and increase the metabolism (source).  So instead of being hot-spicy, garam masala has a warm, rich, earthy flavor.  It reminds me of cozy blankets, and a cup of chai tea by a fireplace.  Basically, garam masala is the perfect winter spice.

 

garam masala



If you’ve been following the blog and all my running training, you know that I’ve been starting some workouts at 5am.  That means 4:30am alarms.  In the dead of winter.  Needless to say, I look forward to a warm cozy breakfast.  Bonus points if it’s a warm, convenient and portable breakfast that I can take to the gym.  While garam masala is traditionally used in Indian cooking, I thought, Why not try it for baking too?”  That’s how these garam masala spiced apricot vegan muffins came to be!

 

A few muffin tips for baking:

  • Mix the dry ingredients together in a large bowl first.  Form a well in the center and add the wet ingredients.  THEN! Most important step.  Do not overmix.  Fold the ingredients very gently until most of the flour is dissolved but a few dry lumps remain.  Trust me, you won’t die.  Being super gentle with the batter makes the muffins rise more and get that pretty, Instagrammable dome top.
  • Temperature.  I tried a new baking method for muffins and it worked BEAUTIFULLY.  It’s the high to low temperature method, and it created a tall, domed muffin top.  I began baking the muffins at 450ºF, then lowered the oven to 400ºF, and then finally to 350ºF.  The muffins rose up better than with traditional baking methods.

 


Dried apricots are high in potassium, and contain good amounts of iron and magnesium.  Just be sure to get ones with no added sugar.  Pecans are rich in vitamins E, magnesium and fiber.   Pecans also have many anti-inflammatory benefits (source).   In addition to spicing the muffins with garam masala, I added some ginger for anti-inflammatory benefitsPRO TIP: Buy the spices from the bulk section of your grocery store to save money!

 

The muffins are naturally sweetened with maple syrup and a touch of molasses.  The resulting spiced apricot vegan muffins are convenient, flavorful, warm, hearty, tender, and delicious.  The unique addition of garam masala is my favorite part.  It’s not just a cooking spice any more!

 

spiced apricot vegan muffins

 

Bada-bing-bada-boom: the best spiced vegan breakfast muffin recipe ever.  For more muffin inspiration, check out my almond butter stuffed banana chocolate chip muffins or these blueberry turmeric muffins.  They’re two of my more popular recipes!

 

Have you used garam masala before?  If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I would love to see how you enjoy your spiced apricot vegan muffins! 

 

Buen provecho,

Becca

 

What I used for this recipe…

 

 

garam masala spiced apricot muffins vegan

 

Print Recipe
Spiced Apricot Vegan Muffins
Spiced apricot vegan muffins combine garam masala, ginger, apricots and pecans for a warm and earth vegan breakfast muffin. Garam masala is an Ayurvedic spice with anti-inflammatory properties. These muffins make a great breakfast-on-the-go!
garam masala spiced apricot vegan muffins
Servings
muffins
Ingredients
  • 1 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp ground flaxseed
  • 2 tbsp cornstarch
  • 2 cup all-purpose flour *See note for substitutions
  • 1 1/2 cup rolled oats
  • 2 tsp baking powder
  • 2 tsp garam masala
  • 1 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 2 tbsp orange zest
  • 3 tbsp melted vegan butter *see notes for substitutions
  • 1/3 cup maple syrup
  • 2 tbsp dark molasses *optional, see note
  • 1 cup dried apricots, roughly chopped
  • 1/2 cup pecans, chopped
Servings
muffins
Ingredients
  • 1 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp ground flaxseed
  • 2 tbsp cornstarch
  • 2 cup all-purpose flour *See note for substitutions
  • 1 1/2 cup rolled oats
  • 2 tsp baking powder
  • 2 tsp garam masala
  • 1 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 2 tbsp orange zest
  • 3 tbsp melted vegan butter *see notes for substitutions
  • 1/3 cup maple syrup
  • 2 tbsp dark molasses *optional, see note
  • 1 cup dried apricots, roughly chopped
  • 1/2 cup pecans, chopped
garam masala spiced apricot vegan muffins
Instructions
  1. Preheat the oven to 450ºF. In a separate bowl or glass, whisk together the almond milk, apple cider vinegar, and ground flaxseed. Whisk well and set aside.
  2. In a small bowl, whisk together 2 tablespoons of cornstarch with 5 tablespoons of warm water. Whisk well and set aside.
  3. In a large mixing bowl, sift together the flour, oats, baking powder, garam masala, ginger, salt, and orange zest until well combined. Make a small well in the center.
  4. Pour the almond milk mixture and the cornstarch mixture into the well. Add in the maple syrup, molasses, and melted vegan butter. Gently fold until just combined - small lumps of dry flour is ok!
  5. Gently fold in the chopped apricots and pecans, being careful not to overmix. Scoop batter into greased muffin tins, filling almost to the top.
  6. Bake for 5 minutes at 450ºF.  Then decrease temperature to 400ºF and bake for 15 minutes.  Finally, decrease temperature to 350ºF and bake for another 15 minutes.  Remove from oven and check for doneness (insert a toothpick into a muffin and it comes out clean). Allow to cool for 10 minutes in the tins and then transfer to a wire rack.
Recipe Notes
  • Flour substitutes:
    • I found that all-purpose flour produce the biggest domes for muffins.  You can sub an equal amount of whole wheat flour or for a blend of gluten-free flours:  1 1/4 c almond flour, 1/2 c oat flour, 1/4 c tapioca flour.  You can also purchase a gluten-free flour blend like this one from Bob's Red Mill
  • Butter substitutes:
    • You can substitute equal amounts of applesauce, coconut oil, or 1/4 c mashed banana.  Each substitution will slightly alter the flavor and texture, but all work well.
  • Molasses is optional.  I like it for added iron.  You can also just sub for 2 more tablespoons of maple syrup or omit entirely.

 

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7 Comments
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Laura McCann
5 years ago

These sound delicious, what a creative use of garam masala! We love muffins at our house, going to have to try these!

Bryan
5 years ago

These muffins look delicious! My wife would love it for sure, thank you!

Miss Whisk, A Whisk and Two Wands
Miss Whisk, A Whisk and Two Wands
5 years ago

I bet these not only taste good but smell amazing while baking. Love the ginger and apricot combo.

funwithoutfodmaps
funwithoutfodmaps
5 years ago

Love the idea of using garam masala in a sweet recipe!

Rebecca
Rebecca
5 years ago

I love that you added garam masala to muffins! It’s so much more “useful” than just in savory curry dishes!

pglooney
5 years ago

What a great use of that spice! I don’t use it much but I think I’d love it this way!

Deborah Brooks
5 years ago

I like the ginger and garam masala in these! They look delish thanks for linking up for meatless Monday