Lemon-Apricot Chia Muffins Recipe

Name: Lemon-Apricot Chia Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsweetened almond milk; 3 Tbs. chia seeds; 1 cup almond meal; 1 1/2 cups whole spelt flour; 1 Tbs. baking powder; 1/4 tsp. baking soda; ⅛ 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

Servings: persons

3/4 cup unsweetened almond milk
3 Tbs. chia seeds
1 cup almond meal
1 1/2 cups whole spelt flour
1 Tbs. baking powder
1/4 tsp. baking soda
⅛ 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 350F.
2
Line cups of standard muffin pan with paper liners.
3
Stir together almond milk and chia seeds in medium bowl.
4
Set aside 10 minutes, or until thickened.
5
Place almond meal in separate medium bowl, and sift in spelt flour, baking powder, baking soda, and turmeric; whisk to combine.
6
Whisk maple syrup, apricot nectar, coconut oil, lemon juice, lemon zest, and sea salt into chia seed mixture.
7
Pour into flour mixture; stir until batter
8
is just combined.
9
Scoop rounded 13 cup batter into each prepared muffin cup.
10
Lightly press 1 plum quarter into center of each muffin.
11
Bake 35 minutes, or until toothpick inserted in center of muffins comes out clean and edges are golden.
12
Cool in pan 5 minutes, then transfer to wire rack to cool.

1394

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup unsweetened almond milk, 3 Tbs. chia seeds, 1 cup almond meal, 1 1/2 cups whole spelt flour, and more.

Yes, Lemon-Apricot Chia Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Apricot Chia Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions