Apricot Almond Muffins

Ready for more muffins, I took stock of my ingredients and decided on apricot almond muffins. Though I can’t describe the flavor of apricots, I really enjoy them in baked goods. They are sweet, a bit tart, and chewy. Sort of like peaches, but apricots are their own thing. I like the way they create little chewy pockets in these muffins.

As usual, if you don’t have whole wheat pastry flour, you can all all purpose flour. You can also use whatever egg replacement you wish such as flax or chia egg. Same applies to the non-dairy milk.

I am well pleased with this muffin adventure. I like the way the muffins are ever so slightly crunchy on the sides and have a soft middle. Every bite is loaded with almonds and fruit. Very satisfying.

Happy baking, friends!

Yield: 12-15 muffins

Apricot Almond Muffins 

  • 1/2 cup coconut oil, softened
  • 3/4 cup coconut sugar or sugar of choice
  • 1 egg equivalent – 1 1/2 teaspoon Ener-G egg replacer + 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 2 tablespoons vanilla almond milk
  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all purpose flour
  • 1/4 teaspoon cinnamon
  • 1 cup unsweetened applesauce
  • 1 teaspoon baking soda
  • 1 cup chopped dried apricot
  • 1 cup chopped almond

Gather together your ingredients. Preheat oven to 400°F. Chop almonds and apricots. Mix together egg equivalent. Set aside.

In a large mixing bowl or the bowl of your stand mixer, beat together the coconut oil and sugar until creamy.

Add egg, vanilla extract, and vanilla almond milk. Mix well.

Mix in apricots until distributed.

In another large mixing bowl, sift together the flours and cinnamon.

In a separate bowl, combine the applesauce and the baking soda. Stir until the mixture is foamy.

Add the dry ingredients and applesauce to the coconut oil mixture alternately, beginning and ending with the flour mixture. Add the almonds along with the last flour addition. Beat at low speed until just blended after each addition.

Lightly grease your muffin pan. Spoon batter into the muffin cups about two-thirds full.

Bake for 12 to 15 minutes, until toothpick inserted into the middle of the muffins comes out clean. Remove from pans and onto a wire rack immediately.

Just before mixing in the apricots.



Before mixing in the baking soda and after.

Finished batter.
Ready to bake.



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