Almond Apricot Muffins
SWEET + SPICE + EVERYTHING NICE!
A different kind of fall-flavored treat! These almond apricot muffins are absolutely perfect for warming up your kitchen! I’m all about baked goods, especially this time of year. My husband - not so much. How did I know I HAD to share this recipe? The hubby went back for seconds (score!).
These muffins are just a little sweet, have a little spice, and are oh so wonderfully nice on these cold morning we’ve been having in Colorado. Keeping it dense where it counts - nutrient-wise - but are otherwise fluffy and light. Whether you need a quick recipe to whip up and pack for a breakfast on the go, want the perfect pairing for your cup of joe, or want a healthy pre-holiday bite - these are 100% for you! RD created and husband approved, so you know it’s going to be good.
Almond Apricot Muffins
Prep Time: 10 min
Cook Time: 13 min
Servings: 12
INGREDIENTS
1 c almond meal
1 c quick oats
1/2 c gluten-free all-purpose flour, I used Bob's Red Mill brand
1/4 cup flaxseed meal
2 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1/2 cup unsweetened applesauce
1/4 c maple syrup
1 tbsp. brown sugar, heaping
1/2 c unsweetened almond milk
1 egg, whole
1 tsp. vanilla extract
1/2 c dried apricots, chopped
INSTRUCTIONS
Preheat the oven to 350 deg. F.
In a medium mixing bowl, combine the dry ingredients (almond meal, oats, flour, baking powder, and spices) and whisk together.
Add in wet ingredients (maple syrup, applesauce, brown sugar, milk, egg) into the dry and thoroughly mix.
Fold in chopped apricots.
Using a 1/4 measuring cup, scoop the batter into a greased or lined muffin tin.
Bake for 13 minutes. Test with a cake tester before removing from the oven. Add an addition 2-3 minutes as needed.
Allow to cool before removing from the tin and serving.
Store in the refrigerator for up to 2 weeks.
Enjoy!
NUTRITION INFO (1 MUFFIN)
Calories: 145, Fat: 6.5g, Carbohydrates: 20g, Fiber: 3.1g, Sugar: 9g, Added Sugar: 5g, Protein: 4g
xx,
mallory