Apricot Pecan Muffins
Serves: 6
Happy Monday! I hope you had a great weekend! My weekend was very busy, but very exciting! Saturday I was given the opportunity to be part of a yoga DVD taping at Power Yoga of Cape Cod. Jill, the owner of the studio, shot her first video which will be released for purchase in about 2 months! It was an amazing time! The sequence was designed for anyone from beginners to the advanced! I felt so honored to be part of this exciting time for Jill! Once it has been released, I will be sure to let you know! 
Sunday, I spent the afternoon helping my grandmother in the garden. We planted kale, tomatoes, summer squash, zucchini and a whole bunch of flowers! I can’t wait until I come back here in a few weeks to see how much they have grown! To cap off the weekend….I lost my voice! haha I don’t know if it is all of the pollen or if I have some sort of bug because other than my throat, I feel 100% fine! It’s probably a blessing in disguise for both my grandmother and the boyfriend….they don’t have to listen to me talk so much! ?
It has been quite a long time since I have shared a muffin recipe! This delicious one has been sitting in the archives just waiting to be shared!! As you know, muffins are one of my favorite things to make because they are packed with nutrition, flavor and make the perfect portioned size snack on the go! Looking at this recipe right now is making me question, why I have been slacking on my muffin making lately! I hope you enjoy this recipe!
Fit Ingredients
- 1/2c (56g) almond flour
- 1/4c (30g) pecan meal
- 1/3c granular sweetener (coconut sugar/stevia/etc)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1tsp psyllium husk (or flax)
- 4 large egg whites
- 1/2c (113g) apple sauce
- 1 tsp pure vanilla extract
- 1/2c (60g) dried (unsulfured) apricots, chopped
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- muffin tin
- non stick spray/oil
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Directions
1. Preheat your oven to 350 degrees.
2. Spray 6 muffin cups with non stick spray (or oil).
3. In a bowl, whisk together your dry ingredients: almond flour, pecan meal, sweetener, baking powder, cinnamon and psyllium husk.
4. Mix your egg whites, apple sauce and vanilla into your dry ingredients.
5. Fold in your chopped apricots.
6. Divide the batter evenly among 6 muffin cups.
7. Bake for about ~28 minutes.
8. Allow to cool before removing from the pan.
These muffins are OUT OF THIS WORLD!!! The nutty pecan and the sweetness of the apricots just took me to a very happy place! Even the boyfriend said “These are banging. I think they are my favorite so far” WOW!! They were all gone in less than 48 hours! ? If you make only one muffin recipe from me ever, you MUST make these!
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Nutrition: (for 1 out of 6 muffins)
Calories: 147.5, Protein: 5.2g, Carbs: 14.8g, Fat: 8.2g (1g Saturated), Sodium: 38mg, Fiber: 3g (Net Carbs: 11.8g)
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*What did you do this weekend?
*Do you have a garden? If so, what do you plant?
*What is your favorite ‘on the go’ snack?
