Brief Description:
These gluten-free apricot-walnut muffins are a delicious blend of sweet dried apricots and crunchy toasted walnuts, perfect for a quick breakfast or snack. Made with a gluten-free flour mix, they are light, moist, and full of flavor.

Servings:
12 muffins

Ready in:
45 minutes

Calories:
210 per muffin

Good for:
Breakfast, Snack, Dessert

Ingredients:

For the Muffins:

  • 350 grams (a little over 3 cups) gluten-free flour mix, purchased or homemade
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 180 grams (about 1 cup) dark brown sugar
  • 1 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1¼ cups buttermilk, at room temperature
  • ½ cup grapeseed or coconut oil
  • 40 grams (about â…“ cup) chopped dried apricots
  • 40 grams (about â…“ cup) toasted chopped walnuts

Instructions:

1. Prepare the Oven and Muffin Tin:

  • Preheat the oven to 350°F (175°C).
  • Grease a 12-cup muffin tin with butter or oil.

2. Mix Dry Ingredients:

  • In a large bowl, whisk together the gluten-free flour mix, baking soda, baking powder, brown sugar, and salt.

3. Combine Wet Ingredients:

  • In a separate bowl, whisk together the eggs, buttermilk, and oil until well combined.
  • Add the wet ingredients to the dry mixture, using a rubber spatula to mix until almost fully incorporated.

4. Fold in Apricots and Walnuts:

  • Gently fold in the chopped dried apricots and toasted walnuts until the batter is just combined and all traces of flour are gone.

5. Fill Muffin Cups:

  • Using a spoon or ice cream scoop, fill the muffin cups ¾ full with the batter.

6. Bake:

  • Bake in the preheated oven for about 30 minutes, or until the muffins are golden brown, the tops are firm to the touch, and a toothpick inserted into the center comes out clean.
  • Turn the muffin tin halfway through baking to ensure even cooking.

7. Cool and Serve:

  • Cool the muffins in the tin for 15 minutes.
  • Run a knife along the edges to release the muffins, then transfer them to a wire rack to finish cooling.
  • Serve warm or at room temperature.

Nutrition Elements:

  • Total Fat: 11g (14%)
  • Saturated Fat: 2g (10%)
  • Carbohydrates: 28g (10%)
  • Sugar: 16g
  • Protein: 4g (8%)
  • Fiber: 2g (8%)