Chia Rhubarb Apricot Muffins

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Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 12
Chia Rhubarb Apricot Muffins
Health Highlights


1 1/2 cup Spelt flour
1/2 cup Rolled oats, dry
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
3 tbsp Chia seeds, ground (plus 1/4 cup water)
1/4 cup Maple syrup, pure
2 tbsp Extra virgin olive oil
1/2 cup Orange juice
1 tsp Vanilla extract, pure
1 1/4 cup diced Rhubarb (finely chopped)
1/3 cup Apricot, dried (chopped, or raisins, dates)
1/4 cup Walnuts (optional, for topping)


Combine chia seeds and water in a glass and set aside for at least 15 minutes.

Preheat the oven to 350 F. Line a muffin pan with liners.

In a large mixing bowl, stir together the flours, baking powder, baking soda and salt until combined.

In another bowl, add the chia seed gel, olive oil, maple syrup, orange juice and vanilla extract. Whisk until smooth by hand. Add to the flour mixture and blend just until moistened but lumpy. Stir in the rhubarb and apricots.

Spoon the batter into 12 muffin cups, filling each cup about 2/3 full. Sprinkle the topping of your choice onto each muffin and bake until springy to the touch, about 25 to 30 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Nutrition Facts

Per Portion

Calories 158
Calories from fat 49
Calories from saturated fat 5.1
Total Fat 5.4 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 2.0 g
Cholesterol 0
Sodium 155 mg
Potassium 246 mg
Total Carbohydrate 25.4 g
Dietary Fiber 3.6 g
Sugars 8.7 g
Protein 3.5 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.9
Meat Alternative 0.2
Vegetables 0.2

Energy sources


Meal Type(s)