These gluten and lactose free Chocolate Chip Muffin Tops with Apricot are a delicious treat to linger over at your next weekend breakfast or lunch. Or, make them ahead and get your Monday morning off to a marvelous start!
Ingredients
- 1/2 cup All-Purpose Gluten Free Flour
- 1/2 cup Almond Flour
- 1/4 cup Granulated Sugar
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 1 Egg
- 3 tablespoons Olive Oil
- 2 tablespoons Coconut Milk
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Chocolate Chips
- 1/2 cup Apricot diced (fresh)
Instructions
- Preheat oven to 375°F.
- Add egg to a bowl and mix it well with a fork.
- Then add in the oil, coconut milk, and vanilla extract and mix well.
- Sprinkle in the gluten free flour, almond flour, salt, baking powder, baking soda and sugar and mix gently until well incorporated.
- Then add in the chocolate chip and apricots and mix lightly until slightly incorporated.
- Spoon four mounds onto a baking tray lined with a silpat.
- Bake at 375°F for 30 minutes and let cool to room temperature and enjoy with coffee or tea.
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