Breakfast · Snack

Molasses Plum Muffins

I love these muffins. I have made them twice, once as a gingerbread flavor & the other as a pumpkin flavor. I will include both recipes in this post. I think I personally like the gingerbread ones better, but you can never go wrong with pumpkin. The pumpkin ones are 100% vegan. You would have to replace the greek yogurt & honey in the gingerbread recipe with non-dairy yogurt & agave to make vegan.

These muffins are:

  • Dense but soft
  • Healthy
  • Protein & fiber packed
  • Free of refined sugar
  • Oil free
  • Sweet without being too sugary

So now that plums are in season, I suggest going to the Farmer’s market, buying some delicious plums & making these muffins 🙂

Gingerbread Plum Muffins

  • Servings: 12
  • Difficulty: medium
  • Print
img_3439

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/2 c old-fashioned or rolled oats
  • 3/4 c coconut flour
  • 2 T date sugar
  • 1 T baking powder
  • Pinch of himalayan salt
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
Wet Ingredients:
  • 1 1/2 T organic molasses
  • 1/2 c unsweetened apple sauce
  • 1 1/4 c unsweetened plant-based milk of choice
  • 1 tsp vanilla extract
  • 1/4 c plain greek yogurt (or non-dairy)
  • 2 T raw honey (or agave)
Fold Ins:
  • 3 small plums

Directions

  1. Preheat the oven to 350F.
  2. Spray the holes of a 12 muffin tin with non-stick cooking spray.
  3. Add all dry ingredients to a food processor or blender. Blend until combined
  4. Add all wet ingredients to a large bowl & whisk.
  5. Pour dry ingredients into wet & stir until combined (Or combine with clean hands).
  6. De-pit & chop up the plums. Fold into the mixture using your hands.
  7. Distribute batter among the 12 muffin tins & slightly press down with your fingers.
  8. Sprinkle each with a few additional oats (optional)
  9. Bake at 350F for 16-18 minutes.
  10. Allow to cool slightly before removing. Enjoy!

And before we get to the pumpkin muffins here is a pick of my dog at brunch just because..img_3280

Pumpkin Plum Muffins

  • Servings: 12
  • Difficulty: medium
  • Print
img_3383

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/2 c old-fashioned or rolled oats
  • 3/4 c coconut flour
  • 2 T date sugar
  • 1 T baking powder
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp allspiceimg_3404
Wet Ingredients:
  • 1 1/2 T organic molasses
  • 1/2 c unsweetened apple sauce
  • 1 tsp vanilla extract
  • 1/4 c pumpkin puree
  • 1 1/4 c unsweetened plant-based milk of choice
Fold Ins:
  • 1 small plum

Directions

  1. Preheat the oven to 350F.
  2. Spray the holes of a 12 muffin tin with non-stick cooking spray.
  3. Add all dry ingredients to a food processor or blender. Blend until combined
  4. Add all wet ingredients to a large bowl & whisk.
  5. Pour dry ingredients into wet & stir until combined (Or combine with clean hands).
  6. De-pit & chop up the plum. Fold into the mixture using your hands.
  7. Distribute batter among the 12 muffin tins & slightly press down to smooth batter into the holes with your fingers.
  8. Sprinkle each with a few additional oats (optional)
  9. Bake at 350F for 16-18 minutes.
  10. Allow to cool slightly before removing. Enjoy!

Which version will you try?!

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