Everyone loves a good muffin recipe. This is one of my favorites and is perfect for those who can’t tolerate gluten. It uses almond flour which is really quite tasty and protein-packed. My mom first sent me this recipe after we tested them out on my sister. I tried them and fell in love. These Gluten Free Apricot Banana Muffins are delicious and super filling making them a great morning breakfast. (Makes 12 servings)


For this recipe you will need the following ingredients:

– 3 tablespoons butter, melted and cooled

– 1/4 cup honey

– 2 eggs, beaten

– 2 medium ripe bananas, peeled and mashed

– 3/4 tablespoon baking soda

– 1/4 teaspoon salt

– 3 cups almond flour

– 1/2 cup dried apricots, chopped

– 3/4 cup walnuts, chopped


First, preheat your oven to 325 degrees. Line your muffin tin with paper liners or use a spray olive oil or coconut oil to thoroughly grease your pan. Mash up your bananas in a large bowl using a fork.


Mix your butter, honey, eggs and banana together in your bowl. Stir in the baking soda and salt. Incorporate the almond flour, walnuts and apricots until just combined. It should look something like this:

Muffin Mixture

Spoon batter into the muffin cups and bake for 25-30 minutes until the muffins are firm to touch (important!) and a toothpick inserted into the middle comes out clean. Serve with a dallop of honey, butter or coconut butter and enjoy. These are guaranteed to fill you up. If you want, feel free to play around with other dried fruits (cherries sound good to me) or even fresh fruit. I’ve made these with fresh blueberries and they turned out equally delicious!




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