Healthy Breakfast Muffins with Apricot and White Chocolate

I’m currently in a state of denial. Denial about the fact that I have to fish my backpack and cardboard boxes out and start packing up our stuff.

Luckily, we’re not taking half as much with us to Amsterdam as we brought when we made the road trip out here to Phoenix. Scott’s old coffee table and crockery, for example. It just isn’t worth our while to ship things like that over to another country, when it would probably cost us much less if we buy it all from scratch.

It still seems like such a daunting task. And the cleaning. Oh, the cleaning. Not just the house, but the dog and all of her bedding. It’s actually turning into a mammoth task.

Add to that the fact that I’m methodically trying to use up all of the perishable supplies in our cupboards, and that leads to us eating some interesting and experimental meals. And drinking a fair bit of “sangria” that is basically just our leftover wine mixed with soda and any fruit we have lying around. Fun times in our household right now, let me tell you.

These healthy breakfast muffins were a byproduct of my experimentation with our cupboard supplies. Luckily for me, this was one experiment that worked. And provided us sustenance for all of the cleaning and packing. Hooray!

Now, I know some people would look at anything that had a trace of white chocolate or sugar in it and scoff that it couldn’t possibly be healthy. But in my eyes, any muffin made with whole wheat flour, coconut oil and non-fat yogurt is healthy. The small amount of sugar can be replaced with Splenda and the chocolate can be swapped for dark chocolate, should you want to make it even healthier.

But, you know me, I like my healthy recipes with a side of something naughty.

Healthy Breakfast Muffins with Apricot and White Chocolate

Recipe by Julia

Servings

10

servings

Prep time

10

minutes

Cooking time

25

minutes

Ingredients

• 2 cups whole wheat flour

• 2/3 cup sugar (or Splenda)

• 1 tbsp baking powder

• 1/2 tsp salt

• 1/2 cup coconut oil, melted

• 1/2 cup milk of your choice

• 1 tsp vanilla extract

• 1 cup plain yogurt

• 1/2 cup dried apricots, diced

• 1/3 cup white chocolate chips (plus an additional 1/3 cup for optional drizzle)

Directions

• Preheat oven to 350F/ 180C and line a muffin tin with paper cases.
• Add flour, sugar, baking powder and salt to a mixing bowl and stir to combine.
• In a separate bowl, mix together the melted coconut oil, vanilla, milk and yogurt.
• Slowly tip the wet ingredients into the dry ingredients and stir well until everything is combined.
• Scatter the pieces of apricot and chocolate chips into the dough and stir. The dough will be thick and sticky – this is exactly what you want.
• Using a tablespoon, dollop the dough into each of the paper cases and then bake in the oven for around 25 minutes, or until the tops are golden and a toothpick comes out clean. Leave to cool for a couple of minutes before transferring to a wire rack to cool completely.
• Melt 1/3 cup white chocolate chips in a non-stick pan with one teaspoon of coconut oil. Drizzle over muffins and then allow to cool.

Notes

• You can substitute dark chocolate chips instead, but you may need to add a little more sugar or sweetener to compensate.