Bakery Style Apricot-Almond Muffins (GF, Paleo, Dairy Free, Refined Sugar Free, Oil-Free)
Author: Unconventional Cooks
Serves: 11
- 2½ cups Almond Flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup coconut yoghurt
- 6 tbsp Silk Coconut Milk (or any non-dairy milk of your choice)
- ⅓ cup Maple Syrup
- Topping:
- ⅓ cup apricot jam (homemade or store-brought)
- extra almond meal for topping
- Preheat oven to 350F.
- Add all the ingredients for the coffee cake into the blender. Blend till smooth.
- Line a muffin tray with 11 cupcake liners. Divide the batter equally into each of the cases.
- Place the jam in a bowl and microwave for about 20 seconds just to warm up slightly.
- Measure out about 1 tsp of jam on top each muffin and swirl using a knife/chopstick/toothpick. Crumble a little almond meal on top.
- Bake for 22-26 minutes till the inside is cooked. Allow to cool before removing. Serve warm.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/11/30/moistest-fluffiest-apricot-almond-mini-coffee-cakes/
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