Gluten Free Almond Apricot Muffins Recipe

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

4.75 from 4 votes
Gluten Free Almond Apricot Muffins Recipe
Print Recipe

Gluten Free Almond Apricot Muffins

Prep Time15 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 muffins
Calories: 242kcal
Author: Gluten Free & More


  • Gluten free non-stick cooking spray
  • 3 cups blanched almond flour plus more for preparing the pan
  • ½ teaspoon baking soda
  • ½ teaspoon kosher or fine sea salt
  • 2 large eggs
  • ½ cup honey
  • 2 teaspoons pure vanilla extract
  • 1 heaping cup unsweetened applesauce
  • ¾ cup dried apricots chopped
  • 2 tablespoons sliced almonds


  • 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.


Nutrition Facts
Gluten Free Almond Apricot Muffins
Amount Per Serving
Calories 242 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g5%
Cholesterol 27mg9%
Sodium 154mg6%
Potassium 123mg4%
Carbohydrates 23g8%
Fiber 3g12%
Sugar 17g19%
Protein 7g14%
Vitamin A 330IU7%
Vitamin C 0.2mg0%
Calcium 73mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almonds Apricots Dairy Free Gluten-Free Gluten-Free Recipes Honey Muffins
  1. Pingback: Starting Something New-ish | Pictures and Pens

  2. linda
    January 4, 2016

    looking forward to great receipes, have seen magazine in stores

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