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Gluten Free Dairy Free Apricot Breakfast Muffins

GFDF Apricot Breakfast Muffins

Gluten Free Dairy Free Apricot Breakfast Muffins


Lisa @ Onceamonthmeals.com


  • 2.5 cups all purpose gluten free flour (our favorite brand)
  • 2 teaspoons baking soda
  • 1 cups earl grey tea, prepared per package directions
  • 2 teaspoons vanilla
  • 0.75 cups brown sugar
  • 0.5 cups coconut oil, melted
  • 2 whole eggs, lightly beaten
  • 1 cups dried apricots, diced
  • 0.5 cups powdered sugar
  • 1 teaspoons lemon juice
  • 2 teaspoons almond milk


In a large bowl, combine gluten free flour and baking soda. Mix in earl grey tea, vanilla, brown sugar, coconut oil and eggs. Stirring gently to combine. Fold in apricots. Divide batter evenly between lined muffin cups. Bake at 350F for 25 minutes. Be careful not to over bake, as the muffins will become dry. Tops should just be lightly browned. Remove muffins to cooling rack. While muffins are cooling, prepare icing. In a small bowl, whisk together powdered sugar, lemon and almond milk. Drizzle over the top of muffins. 

Freezing Directions:

Prepare muffins per above directions. Flash freeze. Divide between gallon freezer bags, label and freeze. TO SERVE: Thaw. Reheat in microwave for 30-60 seconds.

Servings:  12

**conversion chart image provided by Erik Spiekermann

2 Responses to “Gluten Free Dairy Free Apricot Breakfast Muffins”

  1. Adrienne says:

    Could whole wheat or all purpose flour be used instead?

    • Lisa says:

      Yes Adrienne – if you are not needing these to be gluten free – you can certainly use All Purpose or whole wheat flour.

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