Ingredients

• 4 cups Almond Meal/Flour (442g)
• 1-1/4 tsp Baking Soda (7.5g)
• 1/4 tsp Salt (1g)
• 2/3 cup Dried Apricots diced (90g)
• 1 Tbsp Orange Zest from about 1 large orange (8g)
• 5 Eggs (250g)
• 1/3 cup Coconut Oil or Butter, melted (80 mL)
• 1/3 cup Honey or Maple Syrup (80 mL)
• 1 tsp Almond Extract

Instructions

1. Preheat oven to 350°F. Line a standard muffin tin with paper liners and spray with pan spray.
2. Combine the Bob’s Red Mill Almond Meal, baking soda, salt, diced apricots and orange zest.
3. In a large bowl, whisk together the eggs, coconut oil, honey and almond extract. Add the dry ingredients to the wet and mix well.
4. Portion batter into prepared muffin tin and bake until golden and the tops spring back when lightly touched, about 18 – 20 minutes.