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Apricot Coconut Muffins with Orange Essential Oil

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These muffins are a delight to eat and taste like sunshine! Seriously, you will love the apricot, coconut, and orange flavor combination in these delicious muffins!

Apricot Coconut Muffins with Orange Essential Oil

  • Servings: 12 muffins
  • Difficulty: Easy
  • Print


  • 1 cup (120 g) all-purpose flour
  • 3/4 cup (90 g) whole-wheat flour
  • 1/2 cup (41 g) shredded coconut
  • 1 1/2 tsp. (7 g) baking powder
  • 1/4 tsp. (1 g) baking soda
  • 1/4 tsp. (1.5 g) salt
  • 1/3 cup (64 g) coconut oil, melted and slightly cooled
  • 1/2 cup (110 g) brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120 ml) coconut milk (or regular milk)
  • 1/2 cup (143 g) plain greek yogurt
  • 2–3 drops orange essential oil
  • 1 cup (~150 g) fresh (or dried) apricots, seeded and chopped into small pieces
  • Granola, for topping


  1. Preheat the oven to 400º F. (205° C.). Spray a standard muffin pan thoroughly with cooking spray. You can use paper muffin cups if desired.
  2. In a large bowl, stir together the flours, shredded coconut, baking powder, baking soda, and salt.
  3. In a medium bowl, cream coconut oil, sugars, and eggs together with a hand mixer for a couple minutes. Add the coconut milk, yogurt, and orange essential oil; continue whisking until combined.
  4. Pour the wet ingredients into the dry, and stir until just combined. Be careful not to over mix.
  5. Gently fold in the apricots.
  6. Divide mixture evenly among the 12 muffin cups (each about 2/3 full), and sprinkle granola on top of each muffin.
  7. Bake for 18–20 minutes or until golden brown.

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