Cherry, Lemon and Apricot Muffins (LOW SUGAR)

This is me experimenting with my cherry and apricot muffins using Truvia as a sugar substitute, I did however add lemon curd (which contains sugar!) I will give you the options for Truvia and Maple Syrup so you can decide for yourself which to use.


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Cherry and Apricot Muffins

Prep Time: 10 mins
Cook Time: 25 mins
Yields: 12


  • ΒΎ cup (180ml) vegetable oil
  • 1 cup thick natural full fat vanilla yoghurt (or soya for CMA)
  • 1/3 cup maple or agave syrup/ OR 2 tbsp of Truvia
  • 2 cups self raising flour
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 cup cherries (fresh or frozen)
  • 1/2 cup dried apricots, finely chopped
  • 3/4 cup old fashioned oats
  • 1/4 cup granola to sprinkle on top (optional)
  • 1/3 cup lemon curd


  1. Heat oven to 180Β°C
  2. Combine oil, eggs, yoghurt, lemon curd and maple syrup or Truvia in a large bowl
  3. Add flour and baking powder and stir to combine
  4. Add cherries, apricots and oats and gently fold to combine.
  5. Pour the mixture into 12 muffin cases, top with granola (optional) and bake for 15-25 mins - until golden and cooked through

Additional Info

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