Gluten-Free Almond Apricot Muffins Recipe
Want to know one of the great things about wholesome, gluten, grain, dairy, and refined sugar free muffins? They are so healthy it allows you to slather them with softened butter or jam. Or not.
Not that these Gluten-Free Almond Apricot Muffins need anything to make them delicious – they have great flavor and texture and just enough sweetness from a little honey and dried apricots.
As an added bonus, the base of these muffins is almond flour and eggs, which makes them high in protein – no midday crash after consuming these for breakfast.
Breakfast isn’t the only place these muffins fit in, they make a nice afternoon snack (OK, it’s not a chocolate chip cookie but it won’t leave you feeling like you need a nap either) and personally I quite like them spread with a little honey mustard with sliced ham in between. Trust me on this one!
Recipe Notes: Make sure your almond flour is gluten free. Despite heated debates on which almond flour is better, I have made these with both Bob’s Red Mill and Honeyville with equal success. Use what you can get. I always use pastured, cage-free eggs (I like Nature’s Yoke). If you don’t care for honey, you can substitute agave or any other liquid sweetener you prefer.
Gluten Free Almond Apricot Muffins
- Preheat oven to 350 degrees. Spray a standard muffin tin with cooking spray and sprinkle a little almond flour into each cup. Shake the pan to coat the cups with almond flour, tap out any excess.
- In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
- In a medium mixing bowl, whisk together the eggs, honey, vanilla, and applesauce. Stir the applesauce mixture into the flour mixture. Fold in the apricots. Divide the batter evenly among the prepared muffin tins. Sprinkle the almond slices on top of the muffins.
- Bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean and the muffins are browned. Let cool in the pan for 15 minutes.
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