What better way to transition into the fall season than with some Apricot Amaranth Muffins? Everyone needs a new muffin recipe when the fall season comes around. The cool breeze, the changing leaves, it is such a wonderful time to get into some warming fall recipes. ( I know it still maybe a little early – but I am getting ready anyways!)
There is something about apricots and that fall that seem to go so well together. A little note on apricots. Make sure you are buying dark Turkish apricots, meaning they should look fairly brown as opposed to bright orange. The orange ones that you typically find in most grocery and bulk food stores are that colour because of preservative called sulphur dioxide. These little guys can get into our system and cause a whole host of health issues from headaches to stomach cramps. So if you can avoid sulfites and this is very easy, especially if you just stick to a whole foods diet, as most sulfites are found in things that are packaged and processed!
Apricots can be a wonderful ingredient to add into a whole bunch of recipes (especially in the fall). Whether you are making muffins, granola, a cake or pie – just chop them up and throw them in. They will not only naturally sweeten you baked goody, but they also add a great chewy texture. Apricots are also great in trail mixes. So if you have never seen or purchase dark brown apricots…I encourage you to go out and find them and use them in this extremely simple and delicious gluten free recipe!!
Apricot Amaranth Muffins
1 cup brown rice flour or almond flour
1/2 cup amaranth flour or coconut flour
1 teaspoon each baking soda/baking powder
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1/2 cup puffed amaranth
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup rice milk or coconut milk
1-2 cups chopped apricots, soaked (I actually heated them up with some water and mixed them with some apple butter and lemon juice)
Mix all the dry ingredients in bowl.
Mix the wet ingredients in another bowl.
Mix the two together and stir in the chopped apricots.
Divide into 8 – 12 muffin cups and bake on 350F for 20 minutes.