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Cherry and Apricot Muffins

Cherry and Apricot Muffins

Prep Time: 10 mins Cooking Time: 25 mins


  • ¾ cup (187ml) vegetable oil
  • 2 medium eggs, whisked
  • 1 cup (250ml) thick natural full-fat vanilla yoghurt
  • 1/3 cup (83ml) maple syrup, or fruit purée
  • 2 cups (250g) wholemeal plain flour
  • 2 teaspoons baking powder
  • 1 cup (175g) cherries
  • ½ cup (75g) dried apricots, finely chopped
  • ¾ cup (67g) oats
  • ¼ cup (30g) granola to sprinkle on top (optional, but may not be suitable if baby is under 12 months if it contains honey – alternatively you could make your own from the recipe at the start of this section)



Preheat the oven to 180°C and grease or line a 12-hole muffin tray with cases


In a bowl, mix together the oil, eggs, yoghurt, and maple syrup


Sift the flour and baking powder into the mixture - whisk to combine


Gently fold the cherries, apricots and oats into the mixture


Divide the mixture evenly between the muffin cases and top with the granola, if desired


Bake your muffins in the oven for 15-25 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through


Serve once cooled.

These muffins are simply divine; the moist sweetness of the cherries, mixed with the hints of chewy apricot, send you to heaven with every bite. The wholemeal flour and natural sugars make this tasty treat a lot less naughty than you would imagine.



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