More apricots! Sorry I’m posting more baked stuff. It seems like nobody in the US wants to bake right now with the insane heat so perhaps you European readers can enjoy these? :)
Whenever I make a new recipe with almond flour, I like to make a half or even a fourth. Things just don’t come out as consistently as with regular flour, so I want to be sure it’s good before I invest in the full amount of almond flour.
I’ve made these twice now and really enjoy them, but I’ll leave the recipe in it’s small form. You can easily double it though!
And about the streusel topping… I used it the first time, not the second time, and I preferred it without. With the topping, these obviously aren’t grain-free, but still gluten-free if you use gluten-free oats. To be honest, I wasn’t wild about the streusel topping I came up with, mostly because I don’t like walnuts. I thought I might still like it, but I didn’t. And it’s hardly sweet. If you want typical, buttery and sweet topping I recommend you pick your favorite streusel recipe and just use that. :)
This isn’t a nice picture, but I wanted to show you the texture. I have to admit that it looks really weird, and the texture isn’t the same as a normal muffin, but they’re still pretty darn good. And I was worried about the apricots making the muffins soggy, but I really don’t think that they did. Next time I think I’ll use 1/2 cup apricots!
Grain-free Apricot Muffins
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 5 muffins
Ingredients
- 80 grams almond flour (I'm not listing the cups because almond flours seem to differ quite a bit)
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon baking soda
- 1 teaspoon orange zest
- 2 tablespoons honey
- 1 egg
- 1 teaspoon vanilla
- ⅓ cup apricots, skin on and chopped
- 15 grams walnuts
- 1 tablespoon oats
- 20 grams coconut oil or normal butter
- ¼ cinnamon
- 1 tablespoon coconut sugar
- 2 tablespoons oats
Muffins:
Streusel:
Directions
- Line a muffin tin with 5 liners (you might only be able to / want to use 4, but have a 5th ready just in case).
- Preheat your oven to 350°F / 176°C. First, make the streusel. In your food processor, add the walnuts and 1 tablespoons of oats and process until it's finely ground (which should only take a few seconds).
- Add the butter, cinnamon, and coconut sugar, and pulse. Stir in the oats and set aside.
- For the muffins, combine the almond flour, cinnamon, nutmeg, baking soda and orange zest in a small bowl. In a separate medium bowl, combine the honey, egg and vanilla.
- Add the dry mix to the wet, stirring until just combined, and then fold in the apricots. Spoon the batter into the muffin liners and evenly distribute the streusel among the muffins.
- Bake for 15 - 18 minutes until golden brown. These are pretty moist but they should still look set when you take them out. Turn out onto a wire rack immediately to prevent them from getting soggy (they're already really moist). It's really humid where I live so I stored these in the fridge.
http://www.texanerin.com/2012/07/grain-free-apricot-muffins.html
12 comments on "Grain-free Apricot Muffins" — Add one!
Heidi – Whoops, didn't see that. Sorry! I hope you got yourself some apricots. :)
Miryam – YAY! SO happy that you liked them. :) I hope you can make them again. I also made a recipe of yours day… the dark chocolate rice krispie treats. They also went away in a box so I won't have to eat them all! Love them. Still my favorite thing ever!
Ah, I finally made this!! I loved them. I actually doubled the batch and baked them for an extra 5 minutes.
I actually used a tiny bit more honey and orange extract instead of the zest. Still very good. I am going to try to make them again and see if I can get decent pictures to post :-) I hope they don't run out of apricots at the store!!
So pretty :) These look so good. I'm craving apricots so I've been eating the dried ones I have in the cupboard, but those just aren't the same. I need some fresh ones!
Kathryn – They are definitely moist! The texture is still different, though. Different but still yummy. :)
Ali – They always seemed so boring to me. Not any more! I'm going to go search your blog now for apricot recipes. :)
Amy – Yeah, it just got in the way of the apricots here!
Jessica – Thanks! :)
Miryam – Yeah! They're quite yummy. Not the same as normal muffins but for a grain free muffin? YUM! I hope you'll be back home soon!
Jen – Are you in Germany now?! I've been a very bad blog reader and must have missed a post.
Nora – Thanks! And the cookies are coming. :) I've just been overwhelmed by all the yummy fruit that's finally available.
sensualappeal – Are apricots a fall thing?! Whoops. I thought I was being good, baking in season. But yeah, go buy some apricots and bake with them. :)
Oh wow that looks SO nice! So crumbly and FAll-y. I haven't had apricots in forever and this makes me want them to make a comeback in my life!
I've gotta give these a try, I love muffins and I love apricots – these look delicious! :) Now, where are all the cookies hahaha! XO
Oh lecker! Ya it is rainy here so I would not mind eating one of it…right now haha
Oh yes!! These are the ones I was waiting for!! I love that they are grain free. For sure I will making these when I get back with the almond flour I got. They also look really moist and I really really like the fact that the apricots have the skins on, more fiber and nutrition to them :-)
I can't wait to get back home and start baking again!!
Love apricots! These sound delicious!
they look good to me! i love a streusel topping, but there's definitely be muffins that i've preferred streusel-free, so i hear ya on that one. yum!
Oooh – these look delightful! Love all things apricot! :)
You are making good use of those apricots! I always struggle a bit with completely grain free muffins but these look wonderfully moist & delicious!