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Chocolate Apricot Muffin Tops Photo

Chocolate Chip Muffin Tops with Apricots Recipe

Shashi Charles
These gluten and lactose free Chocolate Chip Muffin Tops with Apricot are a delicious treat to linger over at your next weekend breakfast or lunch. Or, make them ahead and get your Monday morning off to a marvelous start!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Cuisine Gluten Free
Servings 4 1 muffin top
Calories 428 kcal

Ingredients
  

  • 1/2 cup All-Purpose Gluten Free Flour
  • 1/2 cup Almond Flour
  • 1/4 cup Granulated Sugar
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/8 teaspoon Salt
  • 1 Egg
  • 3 tablespoons Olive Oil
  • 2 tablespoons Coconut Milk
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Chocolate Chips
  • 1/2 cup Apricot diced (fresh)

Instructions
 

  • Preheat oven to 375°F.
  • Add egg to a bowl and mix it well with a fork.
  • Then add in the oil, coconut milk, and vanilla extract and mix well.
  • Sprinkle in the gluten free flour, almond flour, salt, baking powder, baking soda and sugar and mix gently until well incorporated.
  • Then add in the chocolate chip and apricots and mix lightly until slightly incorporated.
  • Spoon four mounds onto a baking tray lined with a silpat.
  • Bake at 375°F for 30 minutes and let cool to room temperature and enjoy with coffee or tea.

Nutrition

Calories: 428kcalCarbohydrates: 41gProtein: 8gFat: 27gSaturated Fat: 6gSodium: 156mgFiber: 3gSugar: 27g
Keyword Apricots, Baked, Baking, Breakfasts, Brunches, Chocolate, Gluten Free, Gluten Free Baking, Muffins
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