Healthy Plum Muffins

These healthy plum muffins are soft, tender, and bursting with juicy pieces of fresh plum. Made with whole wheat flour, almond flour, yogurt, and olive oil, they’re an easy, wholesome treat with a sweet cinnamon-sugar topping.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 198

Author Lily Ernst

Ingredients

1 cup whole wheat flour
1/2 cup almond flour
2 tsp baking powder
1 tsp ground cinnamon
pinch of salt
1/4 cup olive oil
1/2 cup granulated sugar
1/2 cup vanilla yogurt
2 large eggs
1 tsp vanilla extract
1 cup diced plums

Toppings:

1 Tbsp granulated sugar
1/4 tsp ground cinnamon
10 thin slices plum (optional)

Instructions

Preheat oven to 350F and line a muffin pan with 10 paper liners.
In a medium bowl, toss together the whole wheat flour, almond flour, baking powder, cinnamon, and salt.
1 cup whole wheat flour, 1/2 cup almond flour, 2 tsp baking powder, 1 tsp ground cinnamon, pinch of salt
In a large bowl, whisk together the olive oil, sugar, yogurt, eggs, and vanilla.
1/4 cup olive oil, 1/2 cup granulated sugar, 1/2 cup vanilla yogurt , 2 large eggs, 1 tsp vanilla extract
Add the dry ingredients to the wet ingredients. Stir until just combined, then fold in the diced plums.
1 cup diced plums
Spoon the batter into the prepared pan. Top with cinnamon-sugar and plum slices.
1 Tbsp granulated sugar, 1/4 tsp ground cinnamon, 10 thin slices plum (optional)
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Notes

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

These muffins also freeze well. Place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator.

Nutrition