Lemon-Apricot Chia Muffins


Chia seeds combined with non-dairy milk make a great egg substitute in these naturally sweetened vegan muffins—they also add a delicate crunch that’s reminiscent of poppy seeds. Frozen or canned fruit quarters will also work in this recipe in place of the fresh stone fruit.

  • 12Servings


  • 3/4 cup unsweetened almond milk
  • 3 Tbs. chia seeds
  • 1 cup almond meal
  • 11/2 cups whole spelt flour
  • 1 Tbs. baking powder
  • 1/4 tsp. baking soda
  • 1/8 tsp. ground turmeric
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened apricot nectar
  • 1/4 cup melted coconut oil
  • 1/4 cup lemon juice
  • 3 Tbs. grated lemon zest (from 3 large lemons)
  • 1/4 tsp. sea salt
  • 3 small plums or large apricots, pitted and quartered


1 | Preheat oven to 350°F. Line cups of standard muffin pan with paper liners.

2 | Stir together almond milk and chia seeds in medium bowl. Set aside 10 minutes, or until thickened.

3 | Place almond meal in separate medium bowl, and sift in spelt flour, baking powder, baking soda, and turmeric; whisk to combine.

4 | Whisk maple syrup, apricot nectar, coconut oil, lemon juice, lemon zest, and sea salt into chia seed mixture. Pour into flour mixture; stir until batter is just combined.

5 | Scoop rounded ⅓ cup batter into each prepared muffin cup. Lightly press 1 plum quarter into center of each muffin. Bake 35 minutes, or until toothpick inserted in center of muffins comes out clean and edges are golden. Cool in pan 5 minutes, then transfer to wire rack to cool.

Nutrition Information

  • Calories: 208
  • Carbohydrate Content: 27 g
  • Fat Content: 11 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 222 mg
  • Sugar Content: 12 g