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Mini muffins in tower on white plate

Apple-Apricot Fruit-Sweetened Muffins

Beth Allingham of www.amealinmind.com
These apple-apricot fruit-sweetened muffins are very mildly sweet from the fruit and have a pleasant, light texture. They go together in ten minutes and are ready in 30 minutes total. They are also gluten-free, dairy-free, egg-free and tree-nut-free. Truly an elimination diet muffin, yet flavorful and versatile. Because they are not very sweet, they are almost a scone.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Low-sugar, Snack
Cuisine American
Servings 12 muffins


  • 1 cup oats
  • 1 cup flour such as Pillsbury gluten-free, cassava, rice or other preferred gluten-free flour
  • 1/4 cup ground flax seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon powdered ginger
  • 1 cup fruit puree or chopped fruit see note* (such as 1 apple and 2 dried apricots, soaked for a few minutes)
  • 1/2 cup coconut milk or almond milk if you can tolerate tree nuts
  • 1/4 cup coconut oil
  • pinch sea salt
  • Oil for greasing muffin cups
  • Raisins for garnish optional


In the food processor

  •     Preheat oven to 375 degrees F. Grease muffin cups.
  •     Combine in food processor: flour, ground flax seed, baking powder, baking soda, spices and salt. Whizz for a few seconds until blended.
  •     Process in the coconut oil until in bits the size of small peas, then the fruit, then the coconut milk.
  •     Pulse in the oats until mixed.
  •     Fill muffin cups about halfway if the batter is moist. If it is drier, form it into balls and place into muffin cups or onto parchment paper. For mini-muffins you will use a little less than 2 tablespoonfuls per muffin, and for regular-size muffins about ¼ cup batter. If you decide to garnish with raisins, press them into the tops of the muffins.
  •     Bake for 20 minutes (for mini’s) or 25 (for regular muffins) until golden brown and cooked through.
  • Cool and serve.

With bowl and spoon:

  • Preheat oven to 375 degrees F. Grease muffin cups
  •     Mix oats, flour, ground flax seeds, baking powder, and baking soda together.
  •  In a separate bowl, mix remaining ingredients together.
  •  Combine wet and dry ingredients. Stir until blended. Form into muffins as described above.
  •  Bake for 20-25 minutes until golden brown and cooked through.
  •  Cool and serve.


  1. Egg equivalent = 1 tablespoon flax meal to 3 tablespoons water. You can add more if the batter is dry. See more detail on using flax as an egg substitute here
  2. I tried one batch with quinoa flakes instead of oats, thinking to make a grain-free recipe, but unfortunately there was a slight bitter flavor from the quinoa.
  3. If your apple is more sweet than sour, add a teaspoonful of apple cider vinegar to the wet ingredients for flavor.
Keyword dairy-free, egg-free, fruit-sweetened muffin, Gluten-free, refined-sugar-free, tree-nut-free, vegan muffins, vegetarian
Tried this recipe?Let us know how it was!