Plum Muffins: Vegan, Gluten-Free, Healthy. These muffins are incredibly juicy and at the same time, very tasty thanks to the cinnamon-ginger crumble.
In the last few weeks, the autumn mood caught up with me quicker than expected. And although it is very difficult for me to let the summer go, I look forward to a cozy, relaxed, and calm season. The gray, rainy days make you feel that you don’t have to apologize for lazy, unexcited days at home and that is exactly what I need right now. Do you feel the same?
In addition, there is more time to spend in the kitchen. And I used the last weekend to bake something new. Because relaxed weekends at home are even better when you have something to snack on, right? Since the plum season has started, I decided on juicy plum muffins, which definitely ring in autumn with delicious cinnamon ginger streusel.
The muffins have become really juicy thanks to the small pieces of plum. And the streusel give a slightly spicy note. Of course, if you don’t like ginger, you can just leave it. Personally, I love to eat the muffins warm out of the oven. I can imagine they also taste delicious with a scoop of vanilla ice cream. But of course, they are also delicious cold.
Have fun baking!
Love,
Elisabeth
These plum muffins are ...
- Healthy: I do not use refined sugar or wheat flour in the recipe. In addition, the plum muffins contain oatmeal, almonds, plums, and other good things. For sweet muffins, the recipe is relatively healthy and you can really enjoy it.
- Gluten-free: Instead of wheat flour, we use (ground) rolled oats and almonds in the recipe. This means that the recipe is gluten-free.
- Juicy: The small pieces of plum in the muffin batter make the batter really soft, moist, and juicy.
- Vegan: I only used plant-based products for the plum muffins. I made the dough with soy milk and without any egg. Thanks to the apple cider vinegar, the dough still rises really nicely. You should use plant-based butter or margarine for the streusel.
Are you looking for more sweet treats?
Ingredients
INGREDIENTS MUFFIN DOUGH:
- 180g oatmeal flour (ground oatmeal)
- 1.5 tsp baking powder
- 100g ground almonds
- 120g brown sugar
- 1/2 tsp salt
- 180ml plant-based milk (I used soy milk)
- 120g applesauce
- 60g oil (sunflower oil)
- 1 tbsp apple cider vinegar
- 2 plums
INGREDIENTS CINNAMON & GINGER STREUSEL:
- 50g ground almonds
- 50g rolled oats
- 50g vegan butter
- 30g brown sugar
- 1 tbsp cinnamon
- 1/2 tsp ginger powder
Instructions
- Preheat the oven to 180ºC (forced air).
- Prepare the streusel: Put all the ingredients for the streusel in a bowl and knead with your hands until you get an even dough. The dough should be a little sticky, but still, peel off your hands easily. If it’s too sticky, add some more oatmeal. If it’s too dry, add a little bit more butter. Put the crumble dough in a cool place.
- Wash the plums and cut them into small cubes.
- Put all the ingredients for the muffin batter in a bowl and stir well. The best way to do this is to use a whisk. Finally, fold in the plum pieces and mix.
- Prepare your muffin pan and grease it well. Now spread the muffin batter into the muffin pan.
- Sprinkle the streusel over the muffins.
- Bake the muffins at 180 ° C for about 30 minutes. I recommend you cover the muffins for the last 10 minutes so that the sprinkles don’t burn.
- To make sure the muffins are done, do a wooden stick test: prick a muffin with a wooden stick. If the dough sticks to the wood when you pull it out, the muffins have to stay in the oven a little longer.
