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Sunday, 30 June 2013

Grain Free Apricot Coconut Muffins with a Honey Lime Drizzle


 Fresh apricots, to me, always taste like sunshine. Probably because they arrive at the height of summer, and their colour is so brightly perfect for the season. I love the fresh and tangy- sweet tartness when they are fresh, but baking them takes these little darlings to a whole new level.  I brought home a bag from work this week, and had planned to make some kind of apricot upside down cake with them. But, being as I ended up wide awake and in a baking mood bright and early on Sunday morning, they ended up in a muffin instead, because I just couldn't justify having cake for breakfast!

The honey lime drizzle is optional, but tasty. Leave it off if you wish, but it really is the proverbial “icing on the cake” , or in this case, muffin!
**recipe is updated, it was meant to say baking SODA, not powder!

Grain Free Apricot Coconut Muffins with a Honey Lime Drizzle
Muffin base:
6 eggs, preferably pastured
¾ cup coconut flour
2/3 cup kefir or yogurt
¾ tsp salt
1 tsp baking powder  SODA! **
1/3 cup honey
1 tsp vanilla
¼ cup melted coconut oil
Add ins:
1 cup diced fresh apricots (approx 4-5 apricots, depending on the size)
½ cup shredded coconut
Drizzle:
In a small bowl, mix together:
2 tbsp honey
2 tsp lime juice
2 tsp hot water

Preheat oven to 350F.
Whiz the base ingredients together in a mixing bowl with a stick blender until well blended. Let stand for a few minutes for the coconut flour to thicken up. Mix in the apricots and coconut with a wooden spoon until well incorporated.
Spoon evenly into muffin tins lined with papers, mine made 12.
Bake in preheated oven for 22-24 minutes, or until a toothpick inserted in the middle comes out clean.  Remove from oven, and while muffins are still in the pan and hot, drizzle with the honey lime mixture. Let hang out in the pan for about 5 minutes and then remove to a wire rack to cool.

Keep them in the fridge after the first day, or freeze. (if they last that long!)

9 comments:

  1. Delicious!!! But kind of soggy. Make in silicon muffin cups to get out of tin easier:)

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  2. Glad you liked them! Yes, the glaze does kind of make them a bit soggy, but the flavour is yummy!

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  3. Is it ok if I omit the 'Add ins' and the 'Drizzle'?

    Also can I swap the coconut flour with almond flour?

    And can I use a large bread pan instead of muffin tins? (I have a baking tray and a large bread pan but no muffin tins)

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  4. Janines Real Food Recipes22 July 2013 at 13:45

    hello Anonymous!
    You could definitely leave off the drizzle, the muffins are great as-is as well.
    The add-ins do ad bulk to the recipe, leaving them out would reduce the amount of muffins the recipe would make.
    I am sure you could swap out the coconut flour with almond flour, but the amounts would be different, being as you use so little coconut flour due to its absorbent qualities. Let me know how much you use if you try it.
    If you change to a bread pan the cooking time would definitely change, as muffins take a lot less time to cook than a loaf.Again, post the results if you try!

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  5. I have been looking for a coconut flour muffin recipe. Thanks so much for this one. I am excited to try it.

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  6. I am glad you found my blog :) Let me know how you like the recipe!

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  7. Having only 4 eggs on hand, I substituted 1/2 c buttermilk (total) for the 2 missing eggs. Result was delicious, moist, firm, excellent flavor, and cupcake papers peeled off easily. Might be a good idea for anyone concerned about # or cost of so many eggs.

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