Healthy Black Plum Muffins are the perfect little “healthy”-ish treat. I had bought some plums from the store because I thought “surely I can make something with these!”. I use to love plums when I was little, so I wanted to try to bake with them. Well a few days pass, and there they sat in my fridge. Not being used, and I knew if I didn’t soon, they would be wasted. I found THIS recipe and was inspired to make some muffins with my plums. I adapted the recipe I found to make them a little healthier, but I loved the way they came out!
The thing about these muffins you have you understand is that they aren’t super sweet. They have a sweetness to them, but its like the perfect muffin to go with a morning coffee or tea that won’t be overpoweringly sweet. Plus, some days I just need to have a baking treat that doesn’t make me feel super guilty lol.
So of course everything will be down in the recipe card, but here’s the breakdown of what I used (and why).
- 2 cups flour; So I still used regular all purpose flour. I did want to try coconut flour or almond flour or even make some oat flour, but I haven’t tried yet. If you do use oat flour, you have to adjust the ratio on the amount. I believe the conversion is for every 1 cup of regular flour you would use, you would use 1.42 cups of oat flour. (if I try this I will update!)
- 3/4 cups granulated truvia; Yes, I used a sugar substitute, it makes me feel like I’m trying to be healthy lol. Even with this amount, its still not super sweet. It just had the perfect amount to it!
- 2tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup Plain Chobani Greek yogurt; this made the muffins soooo moist (sorry if you hate that word), but it did! I want to add greek yogurt to everything now!
- 2 eggs; I have been using free range eggs lately, if it makes a difference, I’m not entirely sure…but I have really loved the free range eggs in general.
- 80g melted coconut oil; Okay…so this did make the batter a little weird. It was very clumpy-ish when mixed. (see photos below) BUT its definitely a better, healthier alternative to vegetable oil. I used THIS kind, and bonus, its great to use on your skin and hair too!! (maybe I’ll have to make a later blog post on that tho)
- 3/4 tsp almond extract; Okay…I might add almond extract to everything, but its so good, very subtle flavor in these muffins.
- 1 1/2 tsp vanilla extract
- 7 black plums (pitted), peeled and cubed and discard the pits; Believe me, you want to peel them first. On my first test of these, I just decided “oh I can cube them without peeling them”. The skin was coming off anyways as I cut them…so just peel them ahead of time. Warning…they looked so weird to me without skin….but that honestly has nothing to do with the recipe, so moving on.
About the Process:
These are all done in one bowl (YAY! Less dishes to clean up, right?!).
- First things first, get that oven pre-heated, set that bad boy at 350Â°.
- Then we want to start with the dry ingredients in a large bowl. Take your flour, truvia, baking powder, baking soda and salt and whisk them all together to make sure they are mixed together.
- When that’s done and ready, make a little whole or well in the middle of the dry ingredients.
- Put your yogurt, eggs, *melted* coconut oil, and extracts in the middle of the whole and mix in with a rubber spatula. To measure your coconut oil, I highly recommend using a digital food scale (I use a scale to measure out a lot of my ingredients!)
- Set that to the side, peel and cut your plums.
- Fold those those into your batter
- I lined my 12 hole muffin tin with baking paper, but you can absolutely use some cupcake liners. I also used a large ice cream scoop to scoop my batter into the muffin tin. It made it easier to measure out and ensure I had an even amount.
- Pop them in the pre-heated oven for 28-30 minutes.
- That’s it, super simple!! Yields 12 muffins total! I even topped mine with some almond slivers!
If you are looking for another healthy treat, be sure to check out some of these!!:
Until next time my friends!
Healthy Black Plum Muffins
- 12 hole muffin tin
- digital food scale
- 2 cups all purpose flour see "ingredients" in post to see about other alternatives.
- 3/4 cup truvia (granulated)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain greek yogurt
- 2 large eggs I prefer free range
- 80 g coconut oil (melted) this is where that food scale comes in handy
- 3/4 tsp almond extract
- 1 & 1/2 tsp vanilla extract
- 7 black plums
- First things first, get that oven pre-heated, set that bad boy at 350Â°.Â
- Then we want to start with the dry ingredients in a large bowl.Â Take your flour, truvia, baking powder, baking soda and salt and whisk them all together to make sure they are mixed together.
- When that's done and ready, make a little whole or well in the middle of the dry ingredients.
- measure your coconut oil on the food scale and then melt your coconut oil for a few seconds in the microwave or on the stove top
- Put your yogurt, eggs, *melted* coconut oil, and extracts in the middle of the whole and mix in with a rubber spatula.Â
- Set that to the side, peel and cut your plums.Â (discard the pits)
- Fold the plums into your batter using your rubber spatula
- lined your 12 hole muffin tin with baking paper (or you can absolutely use some cupcake liners.)Â I also used a large ice cream scoop to scoop my batter into the muffin tin.Â It made it easier to measure out and ensure I had an even amount.
- Pop them in the pre-heated oven for 28-30 minutes. (use a toothpick to poke one muffin around 28 minutes to make sure no batter comes off the toothpick, if it comes out clean then your muffins are good to go)