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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.
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.
- Calories 208
- Carbohydrate Content 27 g
- Cholesterol Content 0 mg
- 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