Apricot, orange & walnut muffin recipe (gluten free & low glycemic)


When I am craving a sweet home made snack, these delicious muffins are my go-to.

 Great to grab and go, keep at the office or have on hand for the little ones, these muffins are low glycemic and gluten free.



1/2 cup dried apricots, chopped

1/4 cup walnuts, chopped

1 1/4 cups Pamela’s Baking and Pancake Mix

1 cup water

1/4 cup fresh orange juice

1 egg

1 tsp vanilla

1/4 cup raw honey or grade B maple syrup

1 tsp orange zest


6-8 muffins



Preheat oven to 350 degrees F.

Mix all dry ingredients together in a bowl.  Mix all wet ingredients in a separate bowl.  Combine wet and dry ingredients and mix.  

Grease muffin tin with coconut oil (or your oil of choice).  

Spoon batter into muffin tin and fill till 2/3 full.  

Bake in pre-heated oven at 350 degrees F for 16-20 minutes.  Test to ensure doneness by inserting a knife in the center of the muffin.  If it comes out clean, they are done.

Serve warm and with a bit of coconut oil drizzled on top. 





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