Imagine biting into a moist, perfectly sweet muffin that's not just delicious, but also completely vegan and gluten-free. These Apricot Almond Muffins are about to revolutionize your breakfast and snack game, proving that healthy eating can be incredibly indulgent. Packed with the natural sweetness of apricots and the rich, nutty flavor of almonds, these muffins are a game-changer for anyone seeking a nutritious yet irresistible treat that doesn't compromise on taste or texture.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1 cup gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsweetened applesauce
- 1/4 cup almond milk
- 1/2 cup chopped dried apricots
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, whisk together almond flour, gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix unsweetened applesauce and almond milk until smooth and well blended.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in the chopped dried apricots, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle sliced almonds on top of each muffin for added texture and visual appeal.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your wet ingredients are at room temperature for the most consistent batter and best rise.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Fresh is Best: If possible, use freshly purchased almond flour and gluten-free flour for the most optimal texture and flavor.
- Customize Your Toppings: Feel free to experiment with different nuts or add a sprinkle of cinnamon for extra warmth.
- Check for Doneness: Every oven is slightly different, so start checking your muffins at around 20 minutes to prevent overcooking.
- Storage Tip: For maximum freshness, store muffins in an airtight container and consume within 3 days at room temperature or up to a week when refrigerated.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 6g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
