Gluten Free Buckwheat Apricot Muffins

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


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


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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