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Eggless Apricot Oat Bran Muffin Recipe

Try this eggless apricot oat bran muffin recipe in your vegetarian kitchen to delight both family and brunch guests.


  • 2 Cups Oat Bran
  • ½ Cup Light Organic Brown Sugar
  • 1 Tbs. Aluminum Free Baking Powder
  • ½ tsp. Sea Salt
  • 1 ½ tsp. Cinnamon
  • 1 Cup Milk
  • ¼ Cup Canola or Corn Oil
  • 1½ tsp. Ener-G Egg Replacer or OrgraN No Egg
  • 2 Tbs. Spring or RO Water
  • 1 Cup diced Dried Apricots

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Preheat oven to 350º

  1. Mix dry ingredients
  2. Create a well
  3. Pour in the milk, egg-replacer mixture and oil all at once
  4. Add a squeeze of lemon juice
  5. Stir only to mix and moisten the batter which should be lumpy and not smooth
  6. Reserve ½ Cup flour
  7. Dredge the 1 Cup diced Dried Apricots in it
  8. Fold into the batter last
  9. Use an ice cream scoop to portion the batter
  10. Top with a sprinkle of rolled oats
  11. Bake 20 - 25 minutes until golden
  12. Remove muffins from muffin tin at once
  13. Serve hot or set on a rack to cool

If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Optional Variation: Add ½ Cup Raisins or Currents

Gilding the Lily: For a finished touch, glaze or sprinkle muffins with Organic Vegan Sugar Crystals.

Recipes by Chef Bette

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