Mother’s Day is a great holiday. I try to tell my (amazing) momma that she’s the best everyday, but sometimes it’s nice to have a more formal excuse to shower her with love and compliments.
When I was in elementary school, there would always be an event for Mother’s Day and Father’s Day. The Friday before Father’s Day the school would host “Donuts for Dads,” and the Friday before Mother’s Day was “Muffins for Moms.” The idea was that mom or dad would bring their kids to school, and stop in to share complimentary muffins with fellow parents.
In addition to that fond memory, I also have a muffin/mom connection because my mom would always get treats from a little local bakery called My Favorite Muffin. Anytime I had a sleepover, or needed to bring snacks to school, she’d buy a box of mini-muffins. As a result, everyone loved sleepovers at Raechel’s, and looked forward to when it was my turn to bring snacks to school. :)
So for Mother’s Day, it’s clear that muffins are the way to go.
In addition to my recipe below, I also made a batch of these (perfect) blueberry muffins from FatFree Vegan Kitchen, and a slightly modified version of these oil-free chocolate chip muffins. Oil-free, refined-sugar-free, and, (the muffins below) gluten-free. Because if there’s anything I like more than gifting treats to people I love, it’s gifting healthy treats to people I love! Here they are ready to be wrapped up for one of the three gift boxes I sent out:
This recipe is also really exciting because it features apricot paste, something I’ve been daydreaming about after realizing that this would be a neat variation of date paste, which I’ve used before.
Apricot Almond Muffins
1 c dried apricots, soaked (reserve water; see apricot paste directions below)
1 c almond flour
1/2 c quinoa flour
1/2 c coconut flour
1/2 t baking soda
2 t baking powder
1/4 t salt
1 T coconut oil, melted
1/3 c applesauce (unsweetened)
1 t vanilla extract
1 t almond extract
up to 1/3 c water
*optional 1/4 c agave (or other liquid sweetener)
Preheat oven to 350 degrees. Now take your soaked apricots (soak at least two hours), drain (but reserve liquid), place in food processor. Add at least a tablespoon of the liquid to the food processor as you blend. Add more water as necessary to create a thin paste.
Now mix your dry ingredients (flours, baking powder, baking soda, salt, coconut). In another bowl, mix your applesauce, coconut oil, extracts, and apricot paste. Mix together, and if it seems too thick, add up to 1/3 c water. Do this slowly so you don’t make it too runny. It should be thick enough that you have to spoon, not pour, the batter into your muffin tin.
Spray a muffin tin with coconut oil spray (or cooking spray of preference). Scoop batter into tray. Should fill all 12 muffin spots.
Bake for 10 minutes, then carefully place an almond in the center of each. Bake for another 10 minutes, or until brown on the edges.
*Note: These muffins almost taste more like lightly apricot-sweetened biscuits. If you want a sweeter muffin taste, I’d definitely recommend adding more sweetener.
I really liked these! The taste is unique, but the subtle hint of apricot, swirled about with the fluffy flavor of coconut and almond….delightful!
If my timing is correct, three special mommas will be receiving a box of these assorted muffins in the mail by Saturday morning. : )
What are you doing to celebrate Mother’s Day?
(PS: In lieu of the links I usually provide in my Friday Five, visit Diet, Dessert, and Dogs for lots of healthy recipe link love!)