Apricot Almond Muffins

Mildly sweet grain-free muffins make for a great breakfast or snack.

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Votes: 16
Rating: 3.94
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Servings 12servings
Prep Time 10minutes
Cook Time 18 - 20minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 16
Rating: 3.94
You:
Rate this recipe!
Servings 12servings
Prep Time 10minutes
Cook Time 18 - 20minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Line a standard muffin tin with paper liners and spray with pan spray.
  2. Combine the Bob’s Red Mill Almond Meal, baking soda, salt, diced apricots and orange zest.
  3. In a large bowl, whisk together the eggs, coconut oil, honey and almond extract. Add the dry ingredients to the wet and mix well.
  4. Portion batter into prepared muffin tin and bake until golden and the tops spring back when lightly touched, about 18 – 20 minutes.
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