veggies.jpg (8284 bytes)fruitbowl.jpg (12976 bytes)Blueberry Apricot Muffin Cake
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Blueberry Apricot Muffin Cake


1-1/2 cups Whole Wheat or Spelt Flour
1/2 cup Oatmeal, dry, ground
1 tsp. Baking Soda
1/2 to 1 pint Blueberries, frozen
3 Bananas
6 - Dates, pitted
5-6 Apricots
Apple Juice, as required
(To enlarge the photo of the
Blueberry Apricot Muffin Cake, click on the photo or link)


This recipe will make two 7 inch muffin cakes.

Preheat your oven to 350 degrees F. Or, for a quickie method, this blueberry muffin cake can be baked in a microwave oven in only 5-6 minutes/cake.

Begin the recipe by placing the whole wheat or spelt flour in a mixing bowl.  Place the oatmeal in the container of a blender and run it at high speed until the oatmeal is finely chopped, and add to the mixing bowl.  Add the baking soda and mix well.  (If you "fresh-grind" your grain, as we do, the grains and rolled oats can be ground at the same time in the Vita-Mix dry container.)

Add the peeled bananas and the dates to the regular blender container, cover, and blend at high speed until the mixture is smooth.

Wash and cut the apricots in half and remove the pits.

Add the frozen blueberries to the flour mixture and mix well, making sure that all the berries are coated with the flour.  Add the banana-date mixture and mix well.  If the ingredients are too stiff, add a little apple juice, but don't let the muffin dough become runny.  It should be slightly on the stiff side.

Lightly oil the baking dish or cake pan.

Immediately, pour/spoon the muffin dough into the baking dish or pan to a depth of about 1/2 inch, and decorate the surface with the apricot halves.  Place the muffin cake in the preheated oven for about 30 minutes.  When the muffin cake is done, the cake will be springy to the touch without leaving a fingerprint depression on the surface.  This recipe will make two of the 7 inch muffin cakes, which can be baked together. 

If baking in the microwave oven, cook on high until the cake is springy to the touch.  As an example, the muffin cake in the 7 inch ceramic baking dish, shown in the photo, took only five minutes to bake at 1000 watts.

Serve hot or cold, and enjoy.

Ingredients information

Apple Juice, Unfiltered
Baking Soda
Photo and Description not available


Blueberries, Wild

Dates, Deglet

Oats, Rolled


Wheat, Hard Red
It makes everything taste better

Utensils and Equipment Information

Baking Pan, Small Ceramic

Bowls, Stainless Steel Mixing


Measuring Cups, Dry

Measuring Spoons

Spoon, Large Mixing


The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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