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.
Makes 12 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.
¾ cup unsweetened almond milk
3 Tbs. chia seeds
1 cup almond meal
1½ cups whole spelt flour
1 Tbs. 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
3 Tbs. grated lemon zest (from 3 large lemons)
¼ 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.
Friday 26th of August 2016