Lemon-Apricot Chia Muffins

• 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
• 18 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.

unsweetened almond milk, chia seeds, almond meal, flour, baking powder, baking soda, ground turmeric, maple syrup, unsweetened apricot, coconut oil, lemon juice, lemon zest, salt

Taken from www.vegetariantimes.com/recipe/lemon-apricot-chia-muffins/ (may not work)