These Apricot Flaxseed Muffins are nutty, nutritious, and not overly sweet. Sub your favorite stone fruit to fit the season or what you happen to have on hand.
Apricots are one of my family’s favorite fruits, not only because of their taste but because they’re a sign that summer is just around the corner.
When these sweet little gems show up at our markets in mid-May, we start buying them by the crate. Most get eaten as-is, but I also try to stash a few for crisps, baked oatmeal and of course, muffins.
I’ve made all sorts of stone fruit muffins over the years, from bran to cornmeal to streusel. But these Apricot Flaxseed Muffins are my current favorite.
Unlike cake-style muffins, these are nutty, nutritious, and not overly sweet. Sure you can top a warm one with vanilla bean ice cream (not that I’ve done that!) – but they also make the perfect portable breakfast or snack. They’re packed with nutritious flaxseed meal, which gives them their nutty flavor as well as a hearty dose of fiber and omega-3 fatty acids.
You could definitely make these muffins with nectarines, peaches, or plums. But this time of year, I’m partial to apricots since their season is so short and something I can’t help but savor.
Hope you enjoy these as much as we do!
- ¼ cup canola or other flavorless oil
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup milk or milk alternative
- ¾ cup flaxseed meal
- 1½ cups all-purpose flour (or whole wheat pastry flour)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup chopped apricots
- Preheat oven to 400.
- Line a muffin tin with paper liners and spray liners with a natural cooking spray
- In a large mixing bowl, whisk together oil, sugar, vanilla, and milk.
- In a separate bowl, gently combine flaxseed meal, flour, baking soda, baking powder and salt.
- Add dry ingredients to the wet, half at a time, and gently stir until just combined.
- Gently fold in apricot chunks, then scoop batter into muffin papers, filling about ¾ the way up.
- Bake at 400 for about 18 minutes or until a toothpick comes out clean.
- Let cool in the tin for 10 minutes, then remove to a cooling rack and cool completely before enjoying.
- Drizzle with honey or butter before serving.
This post is sponsored by Bob’s Red Mill. As always, all thoughts and opinions are 100% my own. I only work with brands whose products I really love and believe in, and I thank you for supporting these brands and my blog!
KathleenJune 7, 2016 at 11:46 pm
After seeing this recipe I knew I had to make them – they’re some of the most delicious muffins I have ever made! The apricots taste so amazing – and just the right amount of sweetness without being crazy sweet. This is the first recipe of yours that I’ve made and I’m excited to try more! I’ll certainly be making these muffins more frequently. Thank you so much for sharing!!!?
Diane (Created by Diane)June 13, 2016 at 7:12 pm
These must taste fantastic because they sure do look it! I love baked items that aren’t so sweet and that are full of fruit and the flaxseed meal is going on my shopping list right now.
Liz @ The Lemon BowlJune 14, 2016 at 6:29 am
I love muffins like these that aren’t overly sweet!!! Yes please!
Shawn @ I Wash You DryJune 14, 2016 at 7:21 am
These looks like some gorgeous muffins! I can’t wait to give them a try!
LizJune 15, 2016 at 3:50 am
A MUST make! I adore apricots and just some some fresh ones in the market! And flax? One of my favorite add ins—will pick up some BRM meal, too. These look amazing!!!
Amelia WinslowJune 15, 2016 at 12:44 pm
Hope you enjoy them too, Liz!
Amelia WinslowJune 15, 2016 at 12:48 pm
Thanks, Shawn! I hope you love them too.
Amelia WinslowJune 15, 2016 at 12:48 pm
The less-sweet variety is a game-changer, isn’t it. Suddenly they’re a healthy breakfast or snack instead of being a treat!
Amelia WinslowJune 15, 2016 at 12:49 pm
Thanks, Diane! Me too. Those juicy bites of fruit are the best 🙂