Healthier Fresh Apricot Coconut Muffins {Farmer’s Market Friday}

Healthier Fresh Apricot Coconut Muffins are moist and light whole grain muffins studded with chunks of sweet, fresh apricot and plenty of coconut.  These sunny, fresh muffins are guaranteed to brighten your day!

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Welcome to another week of Farmer’s Market Friday here at Flavor the Moments!  This week I’m featuring fresh and juicy APRICOTS. 🙂

Apricots farmer's market friday

I love all stone fruit, but apricots hold a special place in my heart.  Every summer when I’d sleepover at my grandparents’ house, my grandmother always had a bowl of fresh apricots on the table.  They would be so ripe and juicy, leaving my hands sticky in the sweetest and best possible way.   I got to thinking as I picked up some apricots at the farmer’s market,  that somehow I’ve only baked with dried apricots before.  I knew right then and there that I needed to do something about that.

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I was kicking around several ideas in my head, and I couldn’t stop thinking about muffins.  The color is like such a golden orange ray of light,  which means that these muffins are one sunny and bright breakfast to wake up to.  I know they brightened my day for 3 days straight. 🙂

I have to tell you that these were some of the best smelling muffins ever.  The scent that filled my kitchen was so warm and coco-nutty!  Once the muffins were cool enough, I unwrapped one for a “taste test”, and they smelled so amazing.  The taste was even better, too.

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Last year I made Apricot Coconut Granola, which started this apricot-coconut thing for me that I just can’t shake.   These muffins have a triple dose of coconut — coconut oil, coconut milk, and shredded sweetened coconut.  Don’t worry, though — as much coconut as there is in these muffins, the apricot is still the star of the show.

There’s another ingredient that goes hand in hand with apricot, and that’s orange.  I used orange zest in these muffins, and it just brightened up the flavor even more.  I’ve used this combination before in my Apricot Orange Irish Soda Bread, and loved it.   Apricot + coconut + orange = one awesome flavor trifecta. 🙂

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At first I wanted to top these with a crumble — fruit crisp style — but decided to top them with some vanilla almond granola I had in the pantry.  Basically, we have a twice-baked granola topping here. 😉  The granola gave these muffins a nice texture and crunch, and made them look even more appealing.  Who doesn’t doesn’t love a nice, crunchy topping on their muffin?

As you see here, apricots aren’t just for eating as-is, dehydrating and jams.  As good as they are that way, I hope you find a place for them in your summertime baking.  I intend to find many more uses for them, if I can just stop eating them one after the other, that is. 🙂

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Healthier Fresh Apricot Coconut Muffins {Farmer’s Market Friday}
Prep time
Cook time
Total time
Healthier Fresh Apricot Coconut Muffins are moist and light whole grain muffins studded with chunks of sweet, fresh apricot and plenty of coconut. These sunny, fresh muffins are guaranteed to brighten your day!
Serves: 12 muffins
  • 1 cup all purpose flour
  • ¾ cup whole wheat pastry flour*
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • ⅓ cup coconut oil, melted and slightly cooled (canola oil may be substituted)
  • 2 large eggs, room temperature
  • 1 tablespoon orange zest
  • ½ cup coconut milk (regular milk may be substituted)
  • ½ cup plain Greek yogurt (I used Chobani 0%)
  • 1 cup fresh apricot, peeled, seeded, and chopped into ¼" dice
  • ½ cup sweetened shredded coconut
  • ½ cup - 1 cup of your favorite granola for topping (optional)
  1. Preheat the oven to 400 degrees. Line a standard muffin pan with 12 paper liners, and spray them with cooking spray. Set aside.
  2. Whisk the flours, baking powder, baking soda and salt in a large bowl. Set aside.
  3. In a medium bowl, whisk the brown sugar, granulated sugar, coconut oil, and eggs vigorously until frothy, about 2 minutes. Whisk in the orange zest, coconut milk, and Greek yogurt until combined. Stir the wet ingredients into the dry ingredients just until incorporated, being careful not to overmix or you will overwork the gluten and the muffins will be tough. Gently fold in the fresh apricot and coconut. Pour the batter into the prepared muffin cups. Bake the muffins on the middle rack of the oven for 18-20 minutes, or until golden brown and the top of the muffin springs back when touched. Cool on a wire rack for 10 minutes, then remove from the pan and continue to cool completely on the wire rack. Store muffins in an airtight container in the refrigerator. Heat and enjoy!
All purpose or whole wheat flour can be substituted for the whole wheat pastry flour.

If fresh apricots are out of season, go ahead and substitute them with dried apricots!

Recipe by Flavor the Moments.