Whole Wheat Apricot Muffins



1.5 cups whole wheat flour (or gluten-free flour)

1/4 cup ground flaxseed

1/4 cup chia seeds

1/4 cup honey

1.5 tsp grated orange rind

1 tsp baking soda (gluten-free optional)

1/2 cup milk (or substitute for dairy-free)

1/2 cup low-fat plain yogurt (dairy-free optional)

1/4 cup coconut oil, melted

1/2 tsp vanilla

1 egg, beaten

1 cup finely chopped apricots



Heat oven to 375°. Put all ingredients into a large bowl and mix well. Pour batter into greased muffin tins (I grease them with a small amount of coconut oil). Cook for 15 minutes.


Serves: 12


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