Gluten Free Apricot Muffins with Almond Streusel Topping

Tired of toast? Try these moist muffins for a delicious breakfast treat. Make it your way with the variation below. ...MORE + LESS -

1/2 cup tapioca flour

1/2 cup sweet white sorghum flour

1/2 cup white rice flour

1/4 cup garbanzo and fava flour

1/4 cup potato starch flour

1 teaspoon gluten free baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

1/2 teaspoon salt

2 eggs

1 cup almond milk, soymilk or regular milk

1/2 cup sunflower oil or ghee (measured melted)

1/2 cup granulated sugar

1 teaspoon cider vinegar

1 teaspoon pure vanilla

1/2 cup chopped dried apricots

1/4 cup ghee (measured melted)

1/2 cup packed brown sugar

1/2 cup slivered almonds, toasted

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1

Heat oven to 400°F. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour).
2

In small bowl, mix all flours, the baking powder, baking soda, xanthan gum and salt; set aside. In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended. Add flour mixture; stir until dry ingredients are moistened. Stir in apricots. Divide evenly among muffin cups, filling each until batter is 1/2 inch from top of paper baking cup.
3

In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.
4

Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Carefully remove paper baking cups.