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Monday, 24 June 2013

Coco Apricot Oatmeal Breakfast Cupcakes

Makes 12
Preparation time 25 minutes


Yes, yet another dessert-for-breakfast recipe, but can there be such a thing as too many healthy delicious breakfast options? Absolutely not! What's more, these chewy coco apricot oatmeal cupcakes can be frozen for those mornings when your alarm doesn't go off and you need a grab-and-go breakfast. 

This recipe is adapted from one of Chocalatecoveredkatie's recipes. If you haven't checked out Katie's blog yet you must visit it, it is the best vegan dessert blog, ever!

Once again I apologize for the poor quality of the photo, I am searching all around London for a reasonably priced Nikon camera charger!


1 cup oatmeal
1 cup oats
1/2 cup unsweetened muesli
1/2 tsp salt
2 T liquid sweetener
1 2/3 cups ripe mashed banana
2 ripe apricots
1 cup water
1/2 tsp vanilla essence
2 T shredded coconut
2 T ground cacao flaxseed mix
2 T cacao nibs (optional. you can also use chocolate chips instead)
4 dried apricots, chopped

Optional Coco Creamcheese Sauce
1 cup silken tofu
3 T non-dairy cream cheese
1 T liquid sweetener
2 T shredded coconut
1/2 tsp vanilla essence


Preheat the oven to 380°F/190°C. 
Blend the ripe apricots and mix together with the mashed banana, water, milk, vanilla essence and liquid sweetener. Once the wet ingredients are well combined all all the other dry ingredients and mix together well. Spoon the mixture out into cupcake cases and cook in the oven for about 20 minutes, or until slightly golden on top. 

If you are using the coco creamcheese sauce, just blend all the ingredients together and spread over the cupcakes.

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