Fresh Apricot Coconut Muffins are healthier whole grain muffins studded with chunks of sweet apricot, coconut and the flavor of orange zest and vanilla.  They’re light, fluffy and completely delicious!

Apricot muffins on wire rack

I love all stone fruit, but apricots hold a special place in my heart.  Every summer when I slept over at my grandparents’ house, my grandmother always had a bowl of fresh apricots on the table.  

They were one of my grandmother’s favorite fruits, and to this day when I eat one, I can’t help but think of her.

I picked up some apricots at the farmer’s market this week and realized that I’d only baked with dried apricots in the past.  

I knew right then and there that I needed to do something about that, so these wholesome Apricot Muffins were born. 🙂

Apricot muffins with apricot and coconut on wire rack

A few years ago I read that fresh apricots don’t live up to their full potential until they’re cooked.  I’m not sure that I agree with that entirely as I love eating them fresh when they’re perfectly ripe and sweet. 

They’re amazing as-is or in a yogurt parfait with granola and honey.

I do agree that the flavor of apricots are unleashed when cooked — we all know how wonderful apricot jam is.  When apricots are perfectly ripe they’re quite sweet, but when they’re not they can be overwhelmingly tart and dry.

Your muffins will only be as good as your apricots are, so make sure that you have the best.

Apricot muffins on wire rack

These healthy apricot muffins have a double dose of coconut with both shredded sweetened coconut in the muffins and coconut flakes on top.

There’s another ingredient that goes hand in hand with apricot, and that’s orange.  I’ve used this combination before in my Apricot Orange Irish Soda Bread, and absolutely loved it.   

The orange zest truly brings out the flavor of the apricot and makes it shine.

Do fresh apricots need to be peeled before baking?

No!  Peeling apricots would be much too tedious.  These healthy fresh apricot muffins include that fuzzy skin and I promise that it doesn’t compromise the texture of the muffins.

Apricot muffins with coconut flakes

Recipe notes

  • If you don’t have whole wheat white flour on hand, you can substitute with all purpose flour or a combination of 1 cup all purpose flour and 3/4 cup whole wheat flour.
  • Your muffins will only be as good as your apricots!  Make sure you use ripe, sweet apricots, which will result in a sweeter more flavorful muffin.
  • If fresh apricots aren’t in season use dried apricots instead!
Apricot muffin with liner peeled off and cut in half

More muffin recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!

Apricot muffins on wire rack

Healthier Fresh Apricot Coconut Muffins

Healthier Fresh Apricot Coconut Muffins are whole wheat apricot muffins studded with sweet, fresh apricot and plenty of coconut.  They're light, fluffy and delicious!
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Ingredients

  • 1 3/4 cups whole wheat white flour*
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup coconut sugar or your favorite sweetener
  • 1/3 cup coconut oil melted and slightly cooled (canola oil may be substituted)
  • 2 large eggs
  • 1 tablespoon orange zest about half a medium orange
  • 3/4 cups unsweetened almond milk or milk of your choice
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh chopped apricot chop into ¼" chunks (about 3-4 apricots)
  • 1/2 cup sweetened shredded coconut
  • 1/3 cup coconut flakes for topping (optional)

Instructions 

  • Preheat the oven to 400 degrees. Line a standard muffin pan with 12 paper liners.  Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, whisk the sugar, eggs, oil and orange zest vigorously until frothy, about 1 minute. Add the milk and vanilla and whisk until well blended.
  • Add the dry ingredients to the wet ingredients and stir until almost combined, then gently fold in the apricot and shredded coconut.
  • Using an ice cream scoop, scoop the muffin batter evenly between the (12) muffin cups and top with the coconut flakes, if using. Bake 15-18 minutes or until golden brown and the top of the muffins spring back when gently pressed or a toothpick inserted into the center comes out clean.
  • Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely on the wire rack.
  • Store unused muffins in an airtight container at room temperature.  Enjoy!

Notes

  • *If you don’t have whole wheat white flour on hand, you can substitute with all purpose flour or a combination of 1 cup all purpose flour and 3/4 cup whole wheat flour.
  • Your muffins will only be as good as your apricots!  Make sure you use ripe, sweet apricots, which will result in a sweeter more flavorful muffin.
  • If fresh apricots aren’t in season use dried apricots instead!

Nutrition

Calories: 289kcal, Carbohydrates: 45g, Protein: 8g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Cholesterol: 33mg, Sodium: 172mg, Fiber: 5g, Sugar: 16g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**The photos, text and recipe for this post were updated in June 2018.

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