200gspelt flour type 1050alternatively: my gluten-free flour mixture; for the gluten-free version either add 1 egg OR dissolve 3/4 tbsp ground chia seeds in 3 tbsp water and leave to swell for 5 minutes. Then add to the dough.
60gground almonds
2tsptartar baking powder
2/3tspsalt
100mlmaple syrupgrade A or C
80gvirgin coconut oilmelted
150gapplesauce
1or a few drops of bitter almond oil
500gapricots
20gflaked almonds
Instructions
Preheat the oven to 180°C top and bottom heat.
Mix together all the ingredients for the dough, except for the apricots and flaked almonds, until smooth.
Cut the apricots in halves, core them and dice half of the fruit and fold into the batter. Cut the other half into small wedges.
Line a muffin tin with paper liners. Divide the dough evenly over the 12 cups. Spread the apricot wedges on the surface and sprinkle with flaked almonds.
Bake the muffins on medium heat for 25-30 minutes. At the end of the baking time, a toothpick poked into the dough should come out clean.
Take the muffins out of the oven and let them cool for 20 minutes, then remove them from the muffin tin and place on a wire rack to cool completely.