Gluten-Free Apricot-Walnut Muffins

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  • Butter to grease the pan

  • 350

    grams gluten-free flour mix a little over 3 cups, purchased or homemade (see recipe)

  • ½

    teaspoon baking soda

  • ¼

    teaspoon baking powder

  • 180

    grams dark brown sugar (about 1 cup)

  • 1

    teaspoon kosher salt

  • 2

    large eggs, at room temperature

  • 1 ¼

    cups buttermilk, at room temperature

  • ½

    cup grapeseed or coconut oil

  • 40

    grams chopped dried apricots (about 1/3 cup)

  • 40

    grams toasted chopped walnuts (about 1/3 cup)

  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      253 calories; 11 grams fat; 8 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 4 grams protein; 32 milligrams cholesterol; 206 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
  2. Whisk together flour, baking soda, baking powder, sugar and salt.
  3. In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
  4. Fill muffin tins 3/4 full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.
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