California Sun Dried Apricot Whole Wheat Coconut Muffins
Sugar Free, Dairy Free
PREP TIME
10 mins
10 mins
COOK TIME
30 mins
30 mins
SERVINGS
12 muffins
12 muffins
Preparation
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Preheat the oven to 340 degrees.
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Spray with cooking spray a standard muffin pan, or use with 12 paper liners. Set aside.
-
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a medium bowl whisk the sugar, eggs, oil and orange zest. Add the milk and vanilla and whisk until well blended.
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Add the dry ingredients to the wet ingredients and stir until almost combined, then gently fold in the California Sun Dried Apricots, nut and shredded coconut.
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Divide batter evenly between the (12) muffin cups and top with the coconut, if using.
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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.
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Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely on the wire rack.
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Store unused muffins in an airtight container at room temperature.
Ingredients
- 1 3/4 C whole wheat white flour*
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 C coconut sugar, or your favorite sweetener
- 1/3 C coconut oil, melted and slightly cooled (canola oil may be substituted)
- 2 large eggs
- 1 Tbsp orange zest (about half a medium orange)
- 3/4 C unsweetened coconut milk, or milk of your choice
- 1 tsp pure vanilla extract
- 1 C California Sun Dried Apricots, chopped.
- ½ C pecans, chopped – or nut of your choice
- 1/2 C sweetened shredded coconut plus a little for the top
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