Grain-free Apricot Muffins

These healthier grain-free and gluten-free apricot muffins are perfect for summer and even more importantly, have an excellent texture!

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 lovely apricot muffins? :)

Grain-free Apricot Muffins |

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 apricot muffins twice now and really enjoy them, but I’ll leave the recipe in it’s small form. You can easily double it though!

Grain-free Apricot Muffins |

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. :)

Almond Flour Apricot Muffins |

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!

Want another yummy gluten-free apricot treat? Try these no-bake apricot oat protein bars from Cotter Crunch!

Grain-free Apricot Muffins

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 5 muffins



  • 80 grams almond flour (I'm not listing the cups because almond flour brands seem to differ quite a bit)
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon baking soda
  • 1 teaspoon orange zest
  • 2 tablespoons honey
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup apricots, skin on and chopped
  • Streusel:

  • 15 grams walnuts
  • 1 tablespoon oats (non-contaminated for gluten-free)
  • 20 grams coconut oil or normal butter
  • 1/4 cinnamon
  • 1 tablespoon coconut sugar
  • 2 tablespoons oats (non-contaminated for gluten-free)


  1. 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).
  2. 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).
  3. Add the butter, cinnamon, and coconut sugar, and pulse. Stir in the oats and set aside.
  4. 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.
  5. 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.
  6. 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.

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20 comments on “Grain-free Apricot Muffins” — Add one!

  • Dee says
    June 22, 2017 @ 1:45 pm

    We LOVE THESE MUFFINS! We have an apricot tree in our yard and this year we were blessed with a bumper crop from our one single tree. Even after we shared the bounty with friends and neighbors we still have tons which are quickly becoming overrip, best for baking.

    DH and I are basically gluten free, mostly sugar free, lo carb and all the baking is for hosting , our kids eat some but they prefer our way of eating. Soooo I was THRILLED to find this WONDERFUL recipe. I use less honey than called for and couldn’t remember where the walnuts were so I used pecans +almonds instead YUM! Thank you so much for sharing this recipe!

    Love and good health to all from Israel,

    • Erin replies to Dee
      June 24, 2017 @ 2:11 pm

      So happy you liked them! Having an apricot tree in your yard sounds amazing. Consider me jealous. ;) And good to know that pecans and almonds work well! Thanks for your feedback. :)

  • Debra VanLoon says
    May 29, 2016 @ 6:58 pm

    Great muffin can i double recipe .The boys loved them
    Thank you

    • Erin replies to Debra VanLoon
      May 29, 2016 @ 7:02 pm

      Hi there! You can double the recipe for 10 muffins. I’m so happy your boys liked them! Thanks for your feedback. :)

  • Eileen says
    June 8, 2014 @ 3:49 am

    Do you Know how many cups of flour you used? I don’t have a way of measuring grams. Thx!

    • Erin replies to Eileen
      June 8, 2014 @ 9:28 am

      80 grams of my almond flour is a little over 3/4 cup for me. With my almond flour, 1 cup = 100 grams. But the problem is that I’ve seen over people write that a cup of their almond flour weighs up to 150 grams, which is why I didn’t list the cup amount. The brands and how heavy people pack their cups seems to vary a lot. I hope the 3/4 cup measurement will work out for you! :)

      • Susan Odiseos replies to Erin
        April 15, 2020 @ 9:49 pm

        It would be really helpful if you could give a couple of examples of the amount- 3/4 cup or 1 cup, etc. by brand:

        1)Bob’s Red Mill Super-Fine Almond Flour

        2)King Arthur Almond Flour
        Otherwise, it’s too complicated and too costly if I make a mistaiel

        • Erin replies to Susan Odiseos
          April 24, 2020 @ 9:57 am

          I’m sorry for just now seeing your comment! The problem isn’t so much the brands as how people measure. Which is why I recommend a scale. If you have to use cups, then I recommend 3/4 cup + 2 teaspoons and not packing the cups.

  • Erin says
    August 28, 2012 @ 4:57 pm

    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!

  • says
    August 28, 2012 @ 3:05 pm

    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!!

  • Heidi @ Food Doodles says
    July 24, 2012 @ 1:16 am

    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!

  • Erin says
    July 21, 2012 @ 7:31 pm

    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. :)

  • sensualappeal says
    July 21, 2012 @ 5:11 pm

    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!

  • Nora @ Natural Noshing says
    July 21, 2012 @ 1:03 am

    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

  • prairiesummers says
    July 20, 2012 @ 9:29 pm

    Oh lecker! Ya it is rainy here so I would not mind eating one of it…right now haha

  • says
    July 20, 2012 @ 5:14 pm

    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!!

  • Jessica@AKitchenAddiction says
    July 20, 2012 @ 4:56 pm

    Love apricots! These sound delicious!

  • amy @ fearless homemaker says
    July 20, 2012 @ 4:29 pm

    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!

  • Ali | Gimme Some Oven says
    July 20, 2012 @ 3:29 pm

    Oooh – these look delightful! Love all things apricot! :)

  • london bakes says
    July 20, 2012 @ 3:15 pm

    You are making good use of those apricots! I always struggle a bit with completely grain free muffins but these look wonderfully moist & delicious!


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