It’s summer time! Time for fresh fruit muffins, fresh apricots are a great choice to top these muffins!
1/2 cup Coconut Oil (I always use distilled, so it has no flavor) Room Temp
2/3 c. Sucanat (or granulated sugar of choice) + a little for sprinkling
2 Flax Eggs (2TBLS Ground Flax Mix With 6TBLS Water Let Sit 3 Min)
1 tsp. Vanilla Extract
1/2 c. Almond Milk
1 1/4 c. Bob’s Red Mill All Purpose Gluten Free Baking Flour
3/4tsp Baking Powder
1/4 tsp. Xanthum Gum
1/4tsp. Baking Soda
1/4tsp. Sea Salt
4 Fresh Ripe Apricots
1) Preheat oven to 325 degrees. Grease or line 12 muffin tins. Beat Coconut oil (make sure coconut oil is at room temp) and sucanat with a hand mixer till creamy. Add flax egg, vanilla, and almond milk, beat until well blended.
2) Add flour, baking powder, xanthum gum, baking soda, and salt, blending with mixer till smooth.
3) Fill muffin tins ¾ full.
4) Thinly slice apricots, and place slices on top of batter and sprinkle with a little sugar
Bake muffin cupcakes until a toothpick inserted comes out clean. About 20 min.