If you thought yesterday’s Peach recipe was yummy, wait until you try these Peach Apricot Muffins!
Each bite is filled with juicy peaches, chewy apricots and warm flavors of cinnamon and cloves.
These muffins are seriously my favorite! I highly recommend this recipe!!
Peach Apricot Muffins (V/GF)
These muffins are filled with juicy peaches, chewy apricots and warm flavors of cinnamon and cloves.
- 1 cup gluten free all purpose flour
- 1/3 cup almond flour
- 1/3 cup coconut sugar
- 1 1/2 tsp baking soda
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 flax-eggs see notes
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil melted
- 1/4 cup almond milk unsweetened
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp fresh ginger finely grated
- 1/2 cup fresh peaches chopped with skin and pit removed
- 1/2 cup dried apricots chopped
Preheat oven to 375 degrees F. Line two muffin trays with paper liners and set aside.
In a medium bowl, mix together both flours, coconut sugar, baking soda, cloves, cinnamon and salt until completely combined.
In a large bowl, whisk together flax-eggs, maple syrup, coconut oil, almond milk, vanilla extract, almond extract and fresh ginger until combined.
Add wet ingredients to dry ingredients and mix thoroughly. Then add the chopped peaches and apricots. Mix to combine.
Scoop batter evenly into muffin tins so they're 3/4 of the way filled.
Bake muffins for 25-30 minutes or until a toothpick inserted comes out clean.
Let cool slightly before serving and enjoy!!!
Notes: To make flax eggs, whisk together 2 tbsp of ground flax seeds and 6 tbsp of water and let sit for 5-10 minutes.