Preheat the oven to 350℉. Grease a muffin pan or use paper cups as a liner. We recommend paper cups.
In one large bowl, mix Nature's Eats Almond Flour, sugar, and baking powder.
In a medium bowl mix eggs, coconut oil, coconut cream, banana, lemon juice and vanilla. Use a pastry blender, and then a whisk until everything is completely smooth.
Pour liquid mixture into dry mixture and mix until well combined. Fold in Nature's Eats Dried Apricots and blueberries until evenly distributed.
Pour batter into 12 muffin tins until full, almost to the rim.
Place in the oven and bake for 25-35 minutes or until you can easily remove a toothpick clean from the center of each muffin and they are slightly golden brown on top.