clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Almond Apricot Ginger Jam Muffins


Units Scale
  • 11/2 cups oat flour (or all-purpose)
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 teaspoon salt
  • 2 eggs, at room temperature
  • 2/3 cup oil such as olive, avocado, or melted and cooled refined coconut
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1-inch knob ginger, grated
  • 1/2 cup slivered almonds
  • 1 large tablespoon apricot ginger jam
  • powdered sugar for dusting


  1. Preheat the oven to 395 F and prepare a muffin tray with liners.
  2. In a large bowl whisk together the oil, eggs, sugar, honey, and grated ginger.
  3. Then stir in both types of flour, baking powder, and salt until just combined. Lastly, fold in the sivered almonds.
  4. Scoop about a tablespoon to 2 of the muffin batter into the muffin liners just covering the bottom. Then dollop a very large tablespoon of the jam then add about 2 more tablespoons of muffin batter over the jam.
  5. Lastly, sprinkle the muffins with some slivered almonds and bake for 20-25 minutes or until golden and a toothpick is stuck into the middle and comes out clean with no batter.
  6. Let them cool completely on a wire rack before dusting with powdered sugar or enjoy warm, fresh from the oven!