Apricot Muffins

apricot muffins recipe

healthy apricot muffins apricot muffins recipe

Makes 12 Muffins

– 1 1/2 cups all purpose flour

– 1/4 cup whole wheat flour

– 1 1/2 tsp baking powder

– 1/4 tsp baking soda

– 1/4 tsp kosher salt

– 1/2 cup brown sugar

– 1/4 cup coconut palm sugar

– Peel from 1 small orange

– 1 stick butter, softened

– 2 large eggs

– 1/2 cup almond milk

– 1/2 cup Greek yogurt

– 1 cup chopped fresh apricots, or dried apricots rehydrated

Preheat oven to 375 degrees Fahrenheit.

Sift flours, baking powder, baking soda, and salt together in a bowl. Set aside.

In a food processor, pulse together sugars and orange peel until orange peel is the size of small grains. Place sugar and orange zest mixture in a bowl and cream together with butter. While mixing, add eggs one at a time and mix until fully incorporated. Add almond milk and yogurt, mixing until thoroughly combined. While mixing, slowly add the dry ingredients into the bowl. Mix until just combined, do not over work the batter. Fold in the chopped apricots so that they are evenly distributed into batter.

Spoon batter into lined or greased muffin tins. Bake for 15-20 minutes. To test for doneness, insert a toothpick into the center of one muffin and if it pulls out completely clean muffins are done.

*Photographed by Alli Shepherd