Apricot and Banana Muffins

Every Passover, we really do look forward to munching on the symbolic matzah. Plain, with chopped liver, with hummus, egg and onion, or, at breakfast, with butter, jam or a fruit compote or dipped in eggs with a dash of cinnamon and transformed into matzo brei, like french toast - deelish! Unfortunately, the novelty can wear thin as well, so here's an alternative for breakfast.

I experimented with some muffins made out nut flours, combined with rice or tapioca flour, and came up with this one. It turned out pretty tasty, contains protein from the soy flour and almonds, and fibre from the fruit and almonds, and was wonderful eaten warm, split in half with a dollop of creamy, melty butter :)

Apricot and Banana Muffins

• 1 cup soy flour
• 3/4 cup - mix of tapioca or potato flour and ground almonds
• 2 tsp baking powder
• 1 tsp xanthan gum
• 2 cups buttermilk
• 1/2 cup canola
• 1 egg
• 1 tsp vanilla
• 1/2 cup pecans, chopped
• 1/2 cup apricots
• 1 cup banana, squished (about 2 medium)
• 1 tsp cinnamon

1. Mix the dry ingredients together
2. Combine wet ingredients separately
3. Add wet to dry, mix gently till just combined
4. Add nuts, banana, apricots - gently fold in
5. Use ice cream scoop to spoon into Pam-ed muffin pan
6. Bake in pre-heated 175C oven for 20-25 mins
7. Turn out and cool on rack when done
8. Dust with sugar and eat immediately!