Lemon, Apricot & Chia Muffins
Updated: Apr 4
Chia seeds combine with non-dairy milk makes a great egg substitute in these naturally sweetened vegan muffins.
Makes 12 muffins.
¾ cup unsweetened almond milk
3 tbsp. chia seeds
1 cup almond meal
1 ½ cups whole spelt flour
1 tbsp. baking powder
¼ tsp. baking soda
⅛ tsp. ground turmeric
½ cup pure maple syrup
½ cup unsweetened apricot nectar
¼ cup melted coconut oil
¼ cup lemon juice
Zest from three large lemons
¼ tsp. sea salt
3 plums or large apricots, pitted and quartered
Preheat oven to 180°C. Line standard muffin cups with paper liners
Stir together almond milk and chia seeds in a medium bowl and set aside for 10 minutes, or until thickened
Place almond meal in a seperate bowl and sift in spelt flour, baking powder, baking soda and turmeric. Whisk to combine.
Whisk maple syrup, apricot nectar, coconut oil, lemon juice, lemon zest, and sea salt into chia seed mixture. Pour into flour mixture and stir until just combined.
Scoop rounded ⅓ cup batter into each prepared muffin cup. Lightly press 1 plum quarter into centre of each muffin.
Bake for 35 minutes, or until toothpick inserted in centre of muffins comes out clean and edges are golden. Cool in pan 5 minutes, then transfer to wire rack to cool.