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Fresh Apricot and Coconut Muffins Recipe

Fresh Apricot Coconut Muffins are a healthier, whole-grain muffin made with juicy chunks of fresh apricot, shredded coconut, and bright orange zest. Light, tender, and full of flavor, these muffins make a delicious breakfast or snack and showcase apricots at their best.

Apricot muffins on wire rack

Apricots are one of those summer fruits that bring back memories for many people. For me, they always remind me of warm days and family gatherings. When apricots are ripe and sweet they’re wonderful raw, but baking them brings out their depth of flavor and complements the fruit with toasty coconut and citrus notes.

Apricot muffins with apricot and coconut on wire rack

These muffins use whole wheat white flour for heartier nutrition while staying tender and light. Coconut appears twice in the recipe—the batter includes sweetened shredded coconut and the tops are sprinkled with coconut flakes for visual appeal and a pleasant crunch. Orange zest pairs naturally with apricot and brightens the overall flavor.

Apricot muffins on wire rack

Do fresh apricots need to be peeled before baking?

No. Peeling apricots is unnecessary and tedious. The thin, slightly fuzzy skin melts into the batter while baking and does not affect the muffins’ texture. Simply wash, pit, and chop the apricots into small pieces for even distribution.

Apricot muffins with coconut flakes

Healthier Fresh Apricot Coconut Muffins

Whole wheat apricot muffins studded with fresh apricot and plenty of coconut. Light, fluffy, and perfect for breakfast, brunch, or an anytime treat.

Servings: 12 muffins
Prep Time: 15 mins   Cook Time: 18 mins   Total Time: 35 mins

Ingredients

  • 1 3/4 cups whole wheat white flour* (see notes)
  • 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 cup unsweetened almond milk or milk of your choice
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh chopped apricot, cut into 1/4″ pieces (about 3–4 apricots)
  • 1/2 cup sweetened shredded coconut
  • 1/3 cup coconut flakes for topping (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease the cups lightly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until blended.
  3. In a large bowl, whisk the coconut sugar, eggs, melted coconut oil, and orange zest vigorously until the mixture becomes frothy, about 1 minute. Add the milk and vanilla and whisk until smooth.
  4. Add the dry ingredients to the wet ingredients and stir until almost combined. Fold in the chopped apricots and shredded coconut gently, being careful not to overmix.
  5. Using an ice cream scoop or two spoons, divide the batter evenly among the 12 muffin cups. Sprinkle the coconut flakes on top if using.
  6. Bake for 15–18 minutes, until the muffins are golden and spring back when lightly pressed or a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Store any leftovers in an airtight container at room temperature for several days.
Apricot muffin with liner peeled off and cut in half

Recipe notes

  • If you don’t have whole wheat white flour, substitute with all-purpose flour or use a blend of 1 cup all-purpose flour and 3/4 cup whole wheat flour.
  • Use ripe, sweet apricots for the best flavor and the most tender muffins. If fresh apricots aren’t available, dried apricots can be used—reconstitute them briefly in warm water, drain, and chop.
  • Coconut oil can be swapped for a neutral oil such as canola or vegetable oil if preferred. For a dairy option, use regular milk instead of almond milk.

Nutrition (approximate per muffin)

Calories: 289 kcal, Carbohydrates: 45 g, Protein: 8 g, Fat: 10 g, Saturated Fat: 7 g, Fiber: 5 g, Sugar: 16 g (values are estimates for guidance only).

More muffin ideas

  • Blackberry muffins
  • Chocolate zucchini muffins
  • Healthy morning glory muffins
  • Peach muffins
  • Flourless zucchini oatmeal muffins
  • Lemon blueberry muffins

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All recipes and images © Flavor the Moments.

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