Apricot, Pumpkin and Quinoa Muffins

In a small bowl, mix together the chia seeds and the water and place in the fridge.

Preheat your oven to 180°C (Gas Mark 4, 350°F). In a large mixing bowl, mix together all the remaining wet ingredients.

Add the dry ingredients to the bowl and stir well to combine.

Remove the chia ‘egg’ from the fridge, stir and add to the cake mix. Give everything a final, thorough mix to ensure the chia mix is evenly distributed.

Fill the muffin cases with the mix and sprinkle each with some pumpkin seeds.

Bake in the oven for 25-30 minutes or until firm and springy to the touch.

Leave to cool on a wire rack and store for up to 5 days in an airtight container.