Fresh Plum Muffins

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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Fresh Plum Muffins

Instructions

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