Apricot & Pineapple Muffins

Plant-based apricot & pineapple muffins from Go Vegan For 30 Days.

Breakfast Vegan

40min

Prep

350

Calories

Serves

—

Rating

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3/5 Health score · Balanced

Per serving

Nutrition

350 kcal

Protein

10g

Fiber

Magnesium

40mg

For 24 people

Ingredients

Servings

2 cups Buckwheat and/or millet
1 c C of pineapple
2 tbsp Golden Flax seed
2 tbsp Lime juice est. $3.58
1 c C sugar
1 c C of macadamia nuts
1 tsp Himalayan Sea salt
0 c /4 c pineapple
1 tsp Baking soda
0 c /4 c macadamia nuts
2 c C water or coconut milk
0 c /4 c shredded coconut
2 apricots Apricots
0 c /4 c cranberries

Estimated total (24 servings) est. $3.58

Estimated per serving est. $0.15

Estimated grocery costs may vary by store, region, brand, package size, taxes, fees, and substitutions.

Why this fits you

Lime Juice Buckwheat And/Or Millet Golden Flax Seed Himalayan Sea Salt C Sugar C Of Pineapple C Of Macadamia Nut /4 C Pineapple

Method

1 steps, about 40 minutes

Cook-along mode

01

Preheat oven to 350 degrees. 2. Blend buckwheat, millet and flax seed. Dump into mixing bowl. 3. Blend sugar, salt, baking soda. Dump into mixing bowl. 4. Blend water, apricots, pineapple and lime juice in blender. Dump in mixing bowl. 5. Stir all ingredients together in the mixing bowl. Pour into bread pan or muffin tins. 6. Bake for 25 minutes. 7. Let cool and enjoy!

About this recipe

Plant-based apricot & pineapple muffins from Go Vegan For 30 Days.

Notes

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AIM provides educational nutrition information and estimated grocery prices only. It is not medical advice, diagnosis, treatment, or an emergency service. Verify ingredients, allergens, prices, and professional guidance before relying on a plan or purchase.

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