Name: Chocolate and Apricot Oat Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 large ripe banana; 1 egg (or flax egg for vegan option); 1 tsp ground cinnamon; 1 cup rolled oats (use certified gluten-free if necessary); ½ cup whole-wheat flour (or gluten-free flour blend); 1 tsp baking powder; 2 Tbsp ground almonds (almond meal); ½ cup chopped dried apricots; ½ cup dark chocolate chips (dairy-free if needed); 1 Tbsp cocoa powder; Approx. ½ cup oat milk (adjust for batter consistency)

Chocolate and Apricot Oat Muffins

18 Sep 2025

by Pudding Pie

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

These Chocolate and Apricot Oat Muffins are naturally sweet and full of wholesome ingredients. They’re soft, moist and packed with chewy dried apricots, rich dark chocolate chips, and hearty oats, making them ideal for breakfast, afternoon tea or snacking during the day.
What makes these muffins special is that they contain no added refined sugar or oil. A ripe banana lends natural sweetness, while ground almonds provide moisture and a subtle nutty flavour. They’re also easy to customize: enjoy them plain for a light snack, or dress them up with chocolate ganache, cream cheese frosting, buttercream, or plant-based version of these toppings for a more indulgent treat.
These muffins can be made with gluten-free oats and flour if needed, so they’re a versatile bake to suit different dietary needs. Whether you pop them in the oven or air fryer, they come together quickly and fill your kitchen with an irresistible aroma of chocolate and spices.

Ingredients

1 large ripe banana
1 egg (or flax egg for vegan option)
1 tsp ground cinnamon
1 cup rolled oats (use certified gluten-free if necessary)
½ cup whole-wheat flour (or gluten-free flour blend)
1 tsp baking powder
2 Tbsp ground almonds (almond meal)
½ cup chopped dried apricots
½ cup dark chocolate chips (dairy-free if needed)
1 Tbsp cocoa powder
Approx. ½ cup oat milk (adjust for batter consistency)

Instructions

Set your oven to 180 °C (350 °F). Line a muffin tin with paper cases or use silicone muffin moulds placed on a baking tray.
In a large bowl, mash the banana until smooth.
Whisk in the egg and cinnamon.
Add the oats, flour and baking powder, then mix until combined.
Fold in the ground almonds, chopped dried apricots, cocoa powder and chocolate chips.
Gradually stir in enough oat milk to create a light, spoonable batter (not too runny).
Divide the batter evenly between muffin cases.
Bake in the oven for 20–25 minutes, or until golden and an inserted skewer comes out clean.
For an air fryer, set to “Bake” and cook for about 20 minutes.
Transfer muffins to a wire rack to cool completely.
Enjoy plain or top with chocolate ganache, cream cheese frosting, buttercream, mousse, or plant-based alternatives.

https://cooktogether.com/recipe-items/chocolate-and-apricot-oat-muffins/

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