Home / eggless cakes / Eggless and sugarless whole wheat apricot cupcakes/muffins
7 March, 2014

Eggless and sugarless whole wheat apricot cupcakes/muffins

Comments : 25 Posted in : eggless cakes, snack on by : apsara Tags: , , , , ,

There used to be a time when my son as a toddler, used to take a bag of dried apricots from the fridge and devour them as his favorite “apaki”. He is almost three now and has lost his taste for the fruit. So I am devising ways for him to eat it in other forms.

Apricots are one of the best sources of vitamin A, but the dried fruit is usually sprayed with sulfur dioxide as a preservative, unless it is labeled organic. I’m wary of sulfites  as they can trigger asthma attacks, although I’m not sure if that is one reason for chronic wheezing in my son during winter. While I have not been able to find organic dried apricots (maybe I should try online),  I have read that the preservative can be removed to some extent by soaking in water with a few drops of hydrogen peroxide. Soaking works well for this recipe because apricot puree is what we need for these cupcakes, I mean, muffins. I want to call these cupcakes because of the texture, but they are not super sweet, you could call it what you want!

I’m sending this to Fiesta Friday #6 hosted by Angie.

Preparation time: 2 hours to soak and 40 minutes to prepare.

Makes: 12 cupcakes.


Dried apricots- 15

yogurt- 1/4 cup (soy yogurt could be used for a vegan version)

water- 1/4 cup

whole wheat pastry flour- 1 1/2 cup

baking soda- 2 tsp.

baking powder- 1 tsp.

salt- 1/2 tsp.

pure maple syrup- 3/4 cup

canola oil- 1/2 cup

vanilla essence- 1 tsp.

almond meal- for sprinkling (optional)


1. Soak apricots in water for a few hours. I soaked mine overnight. Drain water and rinse.

2. Blend into a puree with fresh water and yogurt.


3. Preheat oven to 350 °F. In a bowl, combine flour, salt, baking soda and powder. Add maple syrup, apricot puree, oil, vanilla and mix well with a ladle.

4. Pour batter into muffin tin lined with cupcake liners. Lightly sprinkle with almond flour.


5. Bake for 28-30 minutes. Cool outside and enjoy these fluffy, super-moist treats!



1. When available, get un-sulfured apricots. They are healthier.

2. Raisins can be added to the batter to enhance sweetness naturally.


25 thoughts on : Eggless and sugarless whole wheat apricot cupcakes/muffins

  • Kripa
    March 7, 2014 at 2:34 pm

    Looks delish…I buy unsulphured apricots from Trader Joes but ofcourse it lacks the beautiful orangish yellow color.

    • March 7, 2014 at 2:35 pm

      thank you. The next time I visit Indy, I’ll look for it.

  • Pingback: Fiesta Friday #6 | The Novice Gardener

  • March 7, 2014 at 3:37 pm

    Mmmm. I can almost taste these from the pics! They look so yummy!

  • March 7, 2014 at 4:26 pm

    Nice idea for muffins.. a lovely alternative to pumpkin puree ones!

    • March 7, 2014 at 4:30 pm

      that’s true, the similarity strikes me only now!

  • March 7, 2014 at 8:01 pm

    I love that your muffins aren’t super sweet. What a great recipe!

  • March 7, 2014 at 8:07 pm

    Sounds pretty incredible! Love the flavor of apricot, and love the healthy take!

    • March 7, 2014 at 8:18 pm

      thanks, Lisa. Just checked your blog and I like it.

  • March 7, 2014 at 8:38 pm

    Really nice recipe! Love the use of whole wheat flour and the fact that you used maple syrup instead of sugar.

    • March 7, 2014 at 8:41 pm

      Thank you. Yes, I’m glad the combination works!

  • March 7, 2014 at 11:18 pm

    I really appreciate the healthy alternative ingredients you use in your recipes. I should definitely get used to them. Thank you, Apsara, for showing us the way! 🙂

    • March 8, 2014 at 7:50 am

      Thank you, Angie! I try… 🙂

  • March 8, 2014 at 10:50 am

    Superb muffins Apsara! I too love my muffins to be less sweet. This recipe is so healthy too. 🙂

    • March 8, 2014 at 12:30 pm

      thank you, Sadia.

  • March 8, 2014 at 9:05 pm

    Apsara, these are such great healthy muffins! Thanks for sharing your recipe with us!

    • March 8, 2014 at 9:07 pm

      thank you, Ngan!

  • Pingback: Sunshine Award | Confused Bawarchis

  • March 15, 2014 at 7:21 am

    A recipe after my own heart: healthy, tasty and beautiful looking!

    • March 15, 2014 at 9:52 am

      I’m glad you like it!

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: