Gluten Free Buckwheat Apricot Muffins

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These gluten free buckwheat apricot muffins are simple and wholesome. The buckwheat and naturally sweet apricots add a lot of flavour to these light and moist muffins. These tasty muffins make a great companion to a cup of coffee for breakfast or as a late afternoon snack. Apricots are low in calories and rich in fiber making this fruit a good choice for weight loss diet. When apricots are out of season, you can replace them with virtually any fruit in this recipe

Ingredients

  • 1 lb. ripe apricots, pitted and cut into small pieces
  • 1 tsp. GF ground cinnamon
  • Grated zest of 1 orange (optional, but adds a lot of nice flavour)
  • 1 cup almond, pecan or hazelnut flour
  • ¾ cup gluten-free all purpose flour blend
  • ¼ cup GF buckwheat flour
  • 2 tsp. GF aluminum free baking powder
  • 1 tsp. xanthan gum (do not add if your all purpose GF flour has xanthan gum already)
  • ½ tsp. sea salt
  • ¾ cup milk or non-dairy milk (almond, cashew, rice, coconut)
  • 1/3 cup + 1 Tbsp. pure maple syrup, divided
  • 1/3 cup extra virgin olive oil
  • 2 large eggs or 2 flax eggs (2 Tbsp. ground flaxseed + 6 Tbsp. water, soaked for 15 min)
  • 1 tsp. pure vanilla extract
  • Instructions

  • Preheat oven to 360 F and line a muffin pan with paper liners
  • In a medium size bowl mix apricots, cinnamon, orange zest and 1 tablespoon of maple syrup and set aside
  • In a large bowl mix flour, baking powder, xanthan gum and salt
  • In a separate bowl whisk together milk, maple syrup, olive oil, eggs and vanilla
  • Add wet ingredients and half the apricots to dry ingredients and mix
  • Pour batter into prepared muffin pan and top with remainder of apricots. Slightly press the apricots into the batter. Bake for 40 minutes
  • Transfer muffins onto a rack to cool


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