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Sorghum Millet Apricot Raspberry Muffins

These delicious healthy gluten-free and dairy-free apricot raspberry muffins are made with coconut sugar, olive oil, sweet white sorghum and millet flour.

Course Breakfast, Snack
Cuisine American
Keyword apricot raspberry muffins, healthy, muffins
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
Servings 12 muffins
Author Deana Larkin Evans


  • 1 cup organic coconut sugar
  • 1/2 cup high-quality olive oil
  • 2 tsp homemade vanilla extract
  • 2 large eggs
  • 3/4 cup millet flour
  • 3/4 cup sweet “white” sorghum flour
  • 1 tsp guar gum
  • 1/2 tsp baking soda
  • 1/2 tsp aluminum-free baking powder
  • 1/2 tsp pink Himalayan salt
  • 5 oz raspberries
  • 5 oz apricots pieces (2 small or 1 large)
  • 2-3 tbsp organic raw cane sugar


  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  2. Wash, rinse and dry the raspberries and apricots. Cut the raspberries in half. Peel off the skin of the apricots. Cut into small pieces. Set aside.

  3. In a stand mixer or large bowl, combine the coconut sugar, EVOO, vanilla and eggs. Add the flours, guar gum, baking soda, baking powder and salt (but don't add the raw sugar yet). Mix at medium speed until well combined.
  4. Gently fold in the fruit. Use an ice cream scoop to divide the batter into the wells of the muffin tin (about 2/3 full). Sprinkle with the raw cane sugar (this is optional but it does add a nice little crust).
  5. Bake for 24 minutes or until a toothpick inserted in the middle comes out clean. Oven temperatures vary so start checking around 20 minutes. Smell really is a great indicator of doneness.
  6. Let cool completely on a cooling rack and then store in a container in the fridge for the week.
  7. Nuke for a few seconds in the morning and you have a wonderful, moist, healthy and delicious breakfast! Enjoy!