Grain-free Apricot Muffins
Servings 10
These grain-free and gluten-free apricot muffins are perfect for summer and even more importantly, have an excellent texture!
Ingredients
- 1 1/2 cups (160 grams) almond flour please weigh this!
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 2 teaspoons orange zest
- 1/4 cup (80 grams) honey
- 2 large eggs
- 2 teaspoons vanilla
- 2/3 cup (103 grams) apricots skin on and chopped
Instructions
- Line a muffin tin with 10 liners.
- Preheat your oven to 350°F / 176°C.
- 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.
- 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 store these in the fridge for up to 4 days.
Nutrition
Calories: 142kcalCarbohydrates: 12gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 33mgSodium: 68mgPotassium: 47mgFiber: 2gSugar: 9gVitamin A: 249IUVitamin C: 2mgCalcium: 46mgIron: 1mgNet Carbs: 10
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