Gluten Free Dairy Free Apricot Muffins with Almond Streusel
Gluten Free Dairy Free Apricot Muffins with Almond Streusel are a wonderful addition to the muffins types you may already be offering your family. The crunchy almond topping is a nice compliment to the soft tender muffin studded with dried apricots.
Ingredients
- 2 cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Xanthan Gum
- ½ teaspoons Salt
- 2 individual Egg
- 1 cup Milk, Dairy Free
- ½ cups Vegetable Oil
- ½ cups Sugar
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- ½ cups dice Apricot, Dried
- 4 tablespoons Butter, Dairy Free
- ½ cups Brown Sugar
- ½ cups Almonds, Slivered
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- In a bowl, stir together gluten free flour, baking powder, baking soda, xanthan gum and salt; set aside.
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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.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, stir together gluten free flour, baking powder, baking soda, xanthan gum and salt; set aside.
- In the bowl of your mixer, beat eggs, milk substitute, oil, sugar, vinegar and vanilla until well blended.
- Add flour mixture; stir until dry ingredients are moistened.
- Stir in apricots.
- Divide batter evenly among greased muffin tins.
- In another mixing bowl, mix dairy free butter, brown sugar and toasted almonds until crumbly.
- Sprinkle evenly over batter in cups.
- Bake at 400 degrees for 25 to 30 minutes or until tops of muffins spring back when touched lightly in center.
- Cool 10 minutes. Remove muffins from pans; place on cooling racks.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 1 muffin Amount Per Serving
- Calories
- 327
- Total Fat
- 17g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 38mg
- Sodium
- 287mg
- Total Carbohydrates
- 41g
- Fiber
- 1g
- Sugar
- 21g
- Protein
- 4g
- WW Freestyle
- 13