Banana Apricot Muffins

(from kylerhea’s recipe box)

“Thanks to our reader for these delicious gluten-free muffins sweetened with honey. Even those not used to alternative flours will love the extremely moist and tender crumb, thanks to the bananas and dried apricots, which almost melt into the background. Almond flour and honey add richness of flavor. A darker honey, such as buckwheat or chestnut, works nicely in this recipe.”

Source: Whole Foods Newsletter

Serves 12 people

Categories: Baked Goods, Breakfast, Gluten Free

Ingredients

  • * 3 TB butter, melted and cooled
  • * 1/4 cup honey
  • * 2 eggs, beaten
  • * 2 medium ripe bananas, mashed with a fork
  • * 3/4 tsp baking soda
  • * 1/4 tsp salt
  • * 3 cups almond flour
  • * 3/4 cup walnuts, chopped
  • * 3/4 cup chopped dried apricots

Directions

  1. Preheat oven to 325°F. Line 12 muffin cups with paper liners or butter a muffin tin. Mix butter, honey, eggs and bananas together in a large bowl. Add baking soda and salt. Stir to combine. Stir in almond flour, walnuts and apricots. Spoon the batter into muffin cups. Bake 25 to 35 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of a muffin comes out clean.

Email to a friend | Print this recipe | Back