Plum & Walnut Muffins
Autumn is harvest season. Delicious fruit and veggies are at their ripest which makes any farmer’s market a treat.
Plums are by default an autumn fruit. I remember growing up when plums were ripe the amount of jam my mom used to make. I’m not making jam (yet!), but I am baking more when it’s colder outside.
Plums are some of the fruits of September so I hope you’re taking advantage to cook and bake as much as possible with them.
My muffin recipe is an easy one, something you can put together while your stew is on the stove as it is going to be ready right on time for dessert. The muffins are wonderfully crumbly and moist, totally melting in your mouth.
Give them a try and let me know what you think!
Check my other muffin recipe as well - Pear Spelt Muffins
Plum & Walnut Muffins
Yields 12 muffins
Ingredients:
2 cups flour (gluten free or regular)
2 cups of plums, sliced
1 medium apple, cubed
⅓ cups of oats
1 cup plant-based milk
150ml neutral-tasting oil
½ cups sugar (brown or coconut)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons apple cider vinegar
⅓ teaspoon salt
1 teaspoon cinnamon
2 tablespoons walnuts, crushed
Optional: cacao nibs, sprinkled
Instructions:
1. Heat the oven to 180C, fan.
2. Line a 12 cup muffin tin with baking cups.
3. Mix the flour, baking powder, baking soda, sugar, oats and salt in a bowl.
4. In a separate bowl, mix the plant-based milk, oil and apple cider vinegar.
5. Create a well in the ingredients in the first bowl and add the mixed milk, oil and apple cider vinegar, incorporating everything well.
6. Add the sliced plums, cubed apple and cinnamon and give everything a final swirl, making sure all the ingredients are mixed together.
7. Spoon the mixture into the muffin tin and sprinkle the walnuts and cacao nibs on top (if using).
8. Bake the muffins for 15-20min (depending on the oven). To check if the muffins are done, insert a toothpick and see if it comes out clean. If it does not, leave the muffins a couple of minutes more in the oven.
