Fresh plums stand front and center in these moist, sweet-as-summer muffins. Plums add fruity flavor to the batter, and thin slices of the stone fruit, fanned on top of each muffin, become jammy when cooked. With a light crumb and sweetened with maple syrup and applesauce, these magnificent vegan plum muffins are as delicious as they are healthy. They make a great breakfast, afternoon snack, or sweet treat at your next cookout.
For more inspiration, check out these tasty ideas:
- Plum Rosette Tarts
- Blueberry Oat Breakfast Muffins
- Orange-Plum-Rosemary Ice Pops
- Ginger-Peach Breakfast Muffins
Yield: Makes 8 muffins
Time: 40 minutes
- ¾ cup whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 tablespoon flaxseed meal
- 6 ripe plums
- ¼ cup unsweetened applesauce
- 2 tablespoons sunflower seed butter
- 2 tablespoons pure maple syrup
- 2 teaspoons grated fresh ginger
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375°F. Line eight 2½-inch muffin cups with foil liners or use a silicone muffin pan. In a medium bowl stir together flour, baking soda, and salt.
- In a small bowl stir together flaxseed meal and 2 tablespoons water. Let stand 5 minutes. Halve and pit two of the plums. Place in a blender with the remaining five ingredients. Add flaxseed mixture. Cover and blend just until smooth. Add to flour mixture; stir just until blended.
- Spoon batter into muffin cups, filling each halfway. Slice the remaining four plums and arrange slices on top of the muffin batter.
- Bake 26 to 30 minutes or until muffins look set and a toothpick inserted in the centers comes out clean. Cool in pan on a wire rack 5 minutes. Remove; cool completely on wire rack.
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