Gluten-Free Apricot, Chia and Pumpkin Seed Muffins


Who doesn’t love a spot of baking? At Honest Eats, we’re often found in the kitchen whipping up a free-from treat or two, especially at this time of year with all the summer picnics and garden parties coming up! This delicious recipe for gluten-free fruity muffins is one of our favourites; packed full of apricots, chia and pumpkin seeds, and using one of our most popular gluten-free flours.

Here’s the quick and easy recipe so that you can make these mouthwatering muffins yourself at home:


Honest Eats recipe for gluten-free apricot, chia and pumpkin seed muffins


First, preheat your oven to 180°c. Then, in a large mixing bowl, combine the rice flour, baking powder and salt. Add in the chopped dried apricots with these dry ingredients.

In a separate small mixing bowl, mix all the wet ingredients with the sugar until it dissolves. Combine the dry and wet ingredients until a cake-like mixture has formed but be sure not to overmix. Finally, swirl in the apple and banana puree.

Spoon the mixture into muffin cases and scatter the pumpkin seeds over the top. Pop in the oven for 10 minutes – once baked, leave to cool for 4-5 minutes. Serve alongside a cup of tea or with a dollop of dairy-free ice-cream for the ultimate sweet treat.

You can store these tasty gluten-free muffins in an airtight container for up to 5 days.

If you recreate these muffins at home, be sure to share a photo of your bake on our Facebook, Twitter or Instagram page!

Gluten-free muffin from Honest Eats with cup of coffee

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