Fresh Plum & Oat Muffins

Guest Post by Wendy, owner of the blog Around My Family Table.

8-12 large plums, pitted
2 sticks (1 cup total) butter, softened
2 cups brown sugar
2 eggs
2 tsp salt
2 tsp vanilla
2 tsp cinnamon
1 tbls baking powder
3 cups old fashioned rolled oats
2 cups whole wheat flour

Preheat oven to 350F.

Puree plums until smooth, 2 1/2 cups pureed plums are needed.

Cream butter and brown sugar using a handheld mixer or a stand mixer. Add eggs and pureed plums. Mix well.

Stir in salt, vanilla, cinnamon, and baking powder. Mix well by hand to combine. Add oats and flour. Continue mixing by hand until just combined.

Prepare 24 muffin tins with liners sprayed with non-stick cooking spray. Fill muffin pans 3/4 full of batter and bake at 350 degrees for 20-25 minutes.

Remove from oven and allow to cool.

These freeze nicely, so they are perfect for a grab and go weekday breakfast. For more pictures and the story behind this recipe, please click here.

About the Author: Wendy from Around My Family Table has put her skills to work and created a wholesome and delicious Plum and Oat Muffin. Wendy loves to grind her own grains and cooks from scratch whenever possible.  She is a Stay-At-Home Mom to two kids and is married to her High School Sweetheart! 

10 Responses

  1. That’s a lot of muffins. Does the recipe go half very well? It seems like it would…

  2. Within in a couple days I have made 8 dozen of these muffins they are so yummy. Maybe I can freeze some this time around.

  3. Just made these and they not only smell amazing, they taste amazing!!
    Have that bitter rhubarby taste but are sweet at the same time.
    It tastes more like baked oatmeal as opposed to a muffin. Would definitely make these again. I hope my 2 & 4 year olds like them for breakfast too!

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