Vegan Tangy Apricot Crunch Muffins


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Vegan muffins with tang of lemon and sweetness of ripe apricots and an added unusual crunch

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Vegan Tangy Apricot Crunch Muffins recipe - How to make Vegan Tangy Apricot Crunch Muffins

Preparation Time:    Cooking Time:    Total Time:     Makes 10 to 12 muffins

3/4 cup unsweetened almond milk
3 tbsp falooda seeds (subza)
1 cup almond flour
1 1/2 cups plain flour (maida)
1 tbsp baking powder
1/4 tsp baking soda
1/8 tsp turmeric powder (haldi)
1/2 cup maple syrup
1/2 cup unsweetened apricot nectar
1/4 cup coconut oil
1/4 cup lemon juice
3 tbsp grated lemon zest of 3 large
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. Mix together almond milk and chia seeds in medium bowl. Set aside 10 minutes, or until thickened.
  3. Place almond meal in separate bowl, and sift in maida, baking powder, baking soda, and turmeric; whisk together.
  4. Mix 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. Avoid over mixing or you would end up with a bread like batter
  6. Scoop rounded 1/3 cup batter into each prepared muffin cup.
  7. Lightly press 1 plum quarter into center of each muffin.
  8. Bake for 35 minutes, or until toothpick inserted in center of muffins comes out clean and edges are golden.
  9. Cool in pan for 5 minutes, then transfer to wire rack to cool.


  1. You can use Frozen or canned fruit quarters instead of the fresh apricots/plums

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This recipe was contributed by Aditya Vikram Shah on 27 Jun 2015
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