Fresh Apricot Coconut Muffins

Fresh Apricot Coconut Muffins are healthier whole grain muffins studded with chunks of sweet apricot, coconut and the flavor of orange zest and vanilla. These healthy apricot muffins have a double dose of coconut with both shredded sweetened coconut in the muffins and coconut flakes on top. The orange zest truly brings out the flavor of the apricot and makes it shine. They’re light, fluffy and completely delicious!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Servings: 12 servings

Calories: 191 kcal per serving

Ingredients

1 ¾ cups - whole wheat white flour
1 ½ teaspoons - baking powder
¼ tsp - baking soda
a pinch of salt
¾ cup - coconut sugar
⅓ cup - coconut oil
2 - eggs
1 tbsp - orange zest
¾ cup - unsweetened almond milk
1 tsp - pure vanilla extract
1 cup - fresh apricot
½ cup - sweetened shredded coconut
⅓ cup - coconut flakes

Instructions

Preheat the oven to 400 degrees. Line a standard muffin pan with 12 paper liners. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk the sugar, eggs, oil and orange zest vigorously until frothy, about 1 minute. Add the milk and vanilla and whisk until well blended.
Add the dry ingredients to the wet ingredients and stir until almost combined, then gently fold in the apricot and shredded coconut.
Using an ice cream scoop, scoop the muffin batter evenly between the (12) muffin cups and top with the coconut flakes, if using. Bake 15-18 minutes or until golden brown and the top of the muffins spring back when gently pressed or a toothpick inserted into the center comes out clean.
Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely on the wire rack.
Store unused muffins in an airtight container at room temperature. Enjoy!"

Nutrition