Apple-Apricot Fruit-Sweetened Muffins
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.
- 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.
- 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.
- 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.
- If your apple is more sweet than sour, add a teaspoonful of apple cider vinegar to the wet ingredients for flavor.