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Gluten-Free Apricot Muffins with Almond Streusel Topping

Tired of toast? Try these moist muffins for a delicious breakfast treat. Make it your way with the variation below.

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  • Prep Time 25 min
  • Total Time 1 hr 5 min
  • Servings 14

Ingredients

1/2
cup tapioca flour
1/2
cup sweet white sorghum flour
1/2
cup white rice flour
1/4
cup garbanzo and fava flour
1/4
cup potato starch flour
1
teaspoon gluten free baking powder
1
teaspoon baking soda
1
teaspoon xanthan gum
1/2
teaspoon salt
2
eggs
1
cup almond milk, soymilk or regular milk
1/2
cup sunflower oil or ghee (measured melted)
1/2
cup granulated sugar
1
teaspoon cider vinegar
1
teaspoon pure vanilla
1/2
cup chopped dried apricots

Topping

1/4
cup ghee (measured melted)
1/2
cup packed brown sugar
1/2
cup slivered almonds, toasted

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour).
  • 2 In small bowl, mix all flours, the baking powder, baking soda, xanthan gum and salt; set aside. In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended. Add flour mixture; stir until dry ingredients are moistened. Stir in apricots. Divide evenly among muffin cups, filling each until batter is 1/2 inch from top of paper baking cup.
  • 3 In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.
  • 4 Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Carefully remove paper baking cups.

EXPERT TIPS

Expert Tips

If you’re substituting milk, try to find substitutes with the same fat content. Unsweetened almond or hemp seed milk works beautifully in baked recipes as a dairy substitute. Both are available at natural grocery stores.

Recipe Variation Gluten Free Cranberry Muffins with Almond Streusel Topping: Use dried cranberries in place of the apricots. Other dried fruits, such as cherries or blueberries, would also work well in these muffins.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
300
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
230mg
230%;
Total Carbohydrate
35g
35%
(Dietary Fiber
1g
1%
  Sugars
18g
18%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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