Some of you might not go wild about these mini-muffins, but I wanted to share this recipe because I know others of you are going to love them. Full of flavor and texture, these bite-sized little gems are made with similar ingredients (but different flavor) as the Cumin and Turmeric Seeduction Crackers. They are vegan, gluten free, chewy, and filled with hearty healthy and nutritious seeds. These, however, are sweet instead of savory and rely on a delightful flavor combination found in the culinary heritage of the Middle East—dried apricots, dates and pistachios. I used dried Turkish apricots, but feel free to use whatever kind of apricots you have on hand or can find.
Eat these baby muffins alone or if you’re feeling decadent, top them with apricot jam, butter or a blend of mascarpone cheese with apricot jam. The mini size makes them a perfectly sized bite to pack along as a snack, particularly for little hands. Or, have 1-2 for breakfast with tea, coffee or your preferred morning beverage.
I like to roast the nuts and seeds in advance as they then yield a more flavorful muffin, but if you don’t have time to roast the nuts and seeds, that’s fine. Quite versatile, I’ve also rolled them flat (before baking) to make crackers. Also, this recipe can easily be adapted to use different nuts, seeds or flavor combinations. You all know I love the time-tested trio of orange, chocolate and cardamom…. Mmmm, next time! Until then, let me know if you try these and what you think! We absolutely love them!
Apricot-Date Seeduction Mini Muffins
Inspired by My New Roots
Makes 24 mini muffins
1 cup rolled oats (use gluten free if preferred)
½ cup almonds
½ cup pistachios
¼ sunflower seeds
¼ cup flax seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
¼ dates, chopped
¼ dried apricots, chopped
¼ cup coconut sugar (optional)
2 tablespoons millet (optional)
2 tablespoons chia seed
3 tablespoons psyllium husk powder
½ teaspoon ground cinnamon
½ teaspoon ground anise
½ teaspoon sea salt
1½ cups fresh orange juice
¼ cup honey or maple syrup
3 tablespoons coconut oil, melted (plus more to grease pans)
Preheat oven to 350F.
Grease mini muffin pans with coconut oil and set aside.
In a large baking pan/try combine the oats, nuts and seeds and roast until golden and fragrant, about 7-10 minutes. Allow to cool then roughly chop by hand or pulse a few times in a food processor. You don’t want a powder, just pulse a few times, allowing chunks of seeds and nuts to remain.
In a large bowl combine all of the dry ingredients and stir well. Set aside. In a separate bowl, whisk together wet ingredients—orange juice, honey (or maple syrup) and coconut oil. Add the wet ingredients to the dry and mix until everything is completely soaked and batter becomes very thick.
Scoop batter into muffin molds. Let them sit out on the counter for at least 2 hours, or all day or overnight.
Preheat oven to 325°F. Bake for 35-45 minutes. It might be challenging, but allow them to cool COMPLETELY before cutting or eating.
To make crackers: Divide the dough roughly in half, and set aside one half. Gather into a ball and place it between two sheets of parchment paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes (rectangles, squares, circles, etc.). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.
Preheat oven to 325°F. Using the baking paper, slide the dough onto a cookie sheet and bake for 25-35 minutes. Remove cookie sheet from oven, flip the whole cracker over (or you can flip in pieces or sections) and peel the baking paper off of the back. Return to oven to bake until fully dry, crisp, and golden around the edges, about 10-20 more minutes.
Allow to cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks. Enjoy!