Pumped Apricot Muffins (Oil Free and Vegan)

Published on August 15, 2014 by Jill McKeever

I found my Hamilton Beach silicon muffin pans at the Kitchen Store. There a other brands on Amazon: https://simpledailyrecipes.com/12-cup-silicone-muffin-pan

4 tablespoons ground flaxseed + 3/4 cup water, whisked, set aside to thicken
1 (14.5 ounce) canned pumpkin
1 cup mashed bananas
1 cup chopped apricots
1/2 cup chopped pecans
3 1/4 cup whole wheat pastry flour
1 1/2 cup evaporated cane juice sugar
2 teaspoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 350ºF degrees. Bake 30 minutes inlarge muffin pan.

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