Bakery Style Apricot-Almond Muffins (GF, Paleo, Dairy Free, Refined Sugar Free, Oil-Free)
Author: 
Serves: 11
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F.
  2. Add all the ingredients for the coffee cake into the blender. Blend till smooth.
  3. Line a muffin tray with 11 cupcake liners. Divide the batter equally into each of the cases.
  4. Place the jam in a bowl and microwave for about 20 seconds just to warm up slightly.
  5. 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.
  6. 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/