Chocolate Chip Muffin Tops with Apricots
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!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 375°F.
- 2
Add egg to a bowl and mix it well with a fork.
- 3
Then add in the oil, coconut milk, and vanilla extract and mix well.
- 4
Sprinkle in the gluten free flour, almond flour, salt, baking powder, baking soda and sugar and mix gently until well incorporated.
- 5
Then add in the chocolate chip and apricots and mix lightly until slightly incorporated.
- 6
Spoon four mounds onto a baking tray lined with a silpat.
- 7
Bake at 375°F for 30 minutes and let cool to room temperature and enjoy with coffee or tea.