Gluten Free Dairy Free Apricot Breakfast Muffins

Drizzled with homemade icing and boasting hints of Earl Grey tea and vanilla, these Gluten Free Dairy Free Apricot Breakfast Muffins are both delightful and simple to prepare.
12 Servings Recipe By Pin Print
Gluten Free Dairy Free Apricot Breakfast Muffins

Ingredients

  • 2 ½ cups Flour, Gluten Free All-Purpose
  • 2 teaspoons Baking Soda
  • 1 cup Almond Milk #1
  • 1 individual Tea Bags, Earl Grey
  • 2 teaspoons Vanilla Extract
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Cinnamon
  • ¾ cups Brown Sugar
  • ½ cups melt Coconut Oil
  • 2 individual beat Egg
  • 1 cup drain Apricot Halves, Canned
  • ½ cups Powdered Sugar
  • 1 teaspoon Lemon Juice
  • 2 teaspoons Almond Milk #2

Freezer Containers

Supplies

  • Muffin Tins
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine gluten free flour and baking soda.
  2. Brew earl grey tea in almond milk #1 and allow to steep for 20 minutes.
  3. Mix in brewed earl grey tea, vanilla, cinnamon, nutmeg, brown sugar, coconut oil and eggs. Stirring gently to combine.
  4. Cut apricots into bite-sized pieces and mix in.
  5. Divide batter evenly between lined muffin cups.
  6. Bake at 350F for 25 minutes. Be careful not to over bake, as the muffins will become dry. Tops should just be lightly browned.
  7. Remove muffins to cooling rack. While muffins are cooling, prepare icing.
  8. In a small bowl, whisk together powdered sugar, lemon and almond milk #2.
  9. Drizzle over the top of muffins.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine gluten free flour and baking soda.
  2. Brew earl grey tea in almond milk #1 and allow to steep for 20 minutes.
  3. Mix in brewed earl grey tea, vanilla, cinnamon, nutmeg, brown sugar, coconut oil and eggs. Stirring gently to combine.
  4. Cut apricots into bite sized pieces and mix in.
  5. Divide batter evenly between lined muffin cups.
  6. Bake at 350F for 25 minutes. Be careful not to over bake, as the muffins will become dry. Tops should just be lightly browned.
  7. Remove muffins to cooling rack. While muffins are cooling, prepare icing.
  8. In a small bowl, whisk together powdered sugar, lemon and almond milk #2.
  9. Drizzle over the top of muffins.
  10. Flash Freeze
  11. Divide between indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 30-60 seconds.

2 Comments

Join the discussion
    1. 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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