Apricot and Coconut Muffins


1 3/4 cups almond flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup coconut sugar

1/3 cup coconut oil, melted and slightly cooled

2 large eggs

1 tablespoon orange zest

3/4 cups unsweetened almond milk

1 teaspoon pure vanilla extract

1 cup fresh apricot, seeded and diced into 1/4" chunks

1/2 cup sweetened shredded coconut

1/3 cup coconut flakes, for topping

Preheat oven to 400.

Line a standard muffin pan with 12 paper liners, then set aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, whisk sugar, eggs, oil and orange zest vigorously until frothy, about 1 minute.

Add milk, vanilla and whisk until well blended.

Add dry ingredients to wet ingredients and stir until almost combined, then gently fold in apricot and shredded coconut.

Using an ice cream scoop, scoop the muffin batter evenly between the (12) muffin cups and top with the coconut flakes, if using.

Bake 15-18 minutes or until golden brown and the top of the muffins spring back when gently pressed or a toothpick inserted into the center comes out clean.

Cool on a wire rack 10 minutes, then remove muffins from the pan and cool completely on the wire rack. Enjoy!
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