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Gluten-Free Apricot Muffins with Almond Streusel Topping

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

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

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin
Calories
300
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
230mg
10%
Potassium
150mg
4%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
7%
Sugars
18g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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