Delicious moist gluten-free and vegan muffins made with buckwheat four, ground almonds and juicy plums.
I’ve got the perfect Autumn muffin recipe for you today using juicy plums that are abundantly available and at their best at the moment. I’ve spent the last week of my son’s summer holidays visiting my family and my father has two plum trees choc a full with the most delicious plums in his garden, how I wished to take them all with me to London.
Luckily UK has an abundance of amazing plums right now and some baking is an absolute must! How about Healthy Gluten-Free Plum Muffins?
I’ve made these muffins yesterday and they really are amazing, I’m so happy with this recipe and I can’t even tell you how many I ate. Be warned if you’re making these, they are especially good still warm from the oven. I’ve used my usual favorite buckwheat, ground almonds combo with some arrowroot and desiccated coconut for the gluten-free mix and flax eggs, olive oil and almond milk to make them vegan.
I’ve used 6 medium plums in the mix, so each muffin has a good half a plum in which makes them super moist and moreish. I think you could add extra plums if you like to make them even more fruity. I hope you enjoy this recipe and do let me know how you like them :)
Healthy Gluten-Free Plum Muffins (vegan)
Delicious moist gluten-free and vegan muffins made with buckwheat four, ground almonds and juicy plums.
Ingredients
- 6 medium plums (330 grams without stones)
- 1/2 cup buckwheat flour (70 grams)
- 1 cup ground almonds (100 grams
- 1/4 cup arrowroot (30 grams)
- 1/2 cup desiccated coconut (50 grams)
- 1/2 cup coconut sugar (75 grams)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- pinch of sea salt
- 2 tablespoons ground flaxseed + 6 tablespoons water
- 1/3 cup olive oil (80 ml)
- 1/2 cup almond milk (120 ml)
- 2 teaspoons apple cider vinegar
- 1/4 cup flaked almonds for topping (25 grams)
Instructions
- Preheat the oven to 350 °F (180 °C) - 325 °F fan (160 °C fan)
- Prepare 12 hole cupcake size tin with cases.
- Mix 2 tablespoons of ground flaxseed with water and set aside to thicken.
- Slice the plums into 6 slices each and set aside.
- In a large bowl whisk together buckwheat flour, ground almonds, arrowroot, desiccated coconut, coconut sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
- In a small bowl whisk together olive oil, almond milk, apple cider vinegar and flax eggs.
- Add the wet mix to the dry mix and mix until well combined. Gently fold in plums.
- Spoon the mixture into the prepared cases distributing evenly. Sprinkle with flaked almonds.
- Bake for about 30-35 min or until a cocktail stick comes out clean.
- Remove from the oven once ready and leave to cool down for 10 min before moving onto a wire rack.
- Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 205Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 223mgCarbohydrates: 20gFiber: 3gSugar: 12gProtein: 4g
Yum!!! These sound delicious Hana! Fab photos too, I can almost taste them ;-) x
Thank you so much Michelle! Yay, I must be getting better in the food photography:) xx
Morning Hana! To celebrate Oskar starting nursery full time I made these yummy muffins of yours this morning – they are so good!! :-) I had to be careful not to eat too many which was quite difficult ;-) They look fab and the smell in my kitchen now is divine… I couldn’t resist a second one with my morning green tea! Sticking to my no-added-sugar diet I used a mashed banana instead of the coconut sugar. Thanks for this lovely recipe for the perfect breakfast (or anytime!) muffin!! The plum/flaked almond combo really works! T xxx .
ps I read online that coconut palm sugar is quite low on the glycemic Index and rich in amino acids, B vitamins and trace minerals. I also read that it contains inulin, a type of dietary fibre that acts as a prebiotic, feeding your intestinal bifidobacteria (a probiotic). Interesting research aside, it still makes me feel better (personally, for my recovery diet!) to avoid any form of added sugar… apart from the small amounts I need to feed my water kefir grains :-)
Hey Tee, morning baking sounds perfect! And you baking my muffins makes me sooo happy, especially hearing that they worked out so well. I said they were pretty moreish:) xxx
Hi Hana! These are some seriously delicious looking muffins <3 perfect for chilly fall mornings! I epecially love the buckwheat flour in there, I need to use it more in baking. Would you say the typical buckwheat flavor is pretty pronounced in these muffins or just subtle?
Hi Lucie, thank you so much! For me it’s quite subtle, they are a lot of flavours in these muffins and the almonds and plums come through quite strongly as well masking the buckwheat quite a bit. :)
Love the autumn vibe! These look truly delicious – I love plums with coconut sugar for that rich, caramel fruity flavour. So divine :-)
Thank you Aimee! Yes, the plums with coconut sugar and almonds is a fantastic combination, I’m so happy with this recipe and the Autumn vibe! x
These muffins look so good! They look like they’re so moist! Yum :) x
Thank you Sasha! They are really moist, fruit muffins are the best! :) x
Hey Hana!
I have a baking blog too (in Hebrew) which I’ve made healthier in the last two years, and yours is just great inspiration!
I’ve tried only the Fig& Thyme Crackers so far, but I really want to try this recipe too.
I have 2 questions though:
1. Can arrowroot be subbed with Cornflour? or other starch? (it’s really hard to find here).
2. What kind of Buckwheat flour do you use? the ones sold here are from roasted groats, and I assume it affects flavor so maybe it’s better to grind the green kind on my own?
Thanks so much and keep having such inspiring recipes!
Hi Dvir, it’s so lovely to meet you! Yes, you can use any other starch, I tend to use arrowroot or tapioca, but cornflour should be fine too. The buckwheat flour from roasted groats is very different and I don’t think is great for baking. I use one from raw buckwheat groats, buckwheat flour is widely available in the UK and good value too so I tend to use it fairly often. I think you can easily grind your own if you can’t find any!
These muffins are absolutely scrumptious! I loved them and I will make another batch!
So wonderful to hear that! Thank you so much for your lovely comment!
Hi! We get plums in the summer in Washington DC, so it feels like a summer vibe for me :) Regardless, this is a GREAT recipe! A few things, I used gluten-free flour and it worked great! I had a mix of ripe and moderately ripe plums, but it was great for sweet and tart flavors. I also cut the plums in big chunks which I think helped. Also, instead of oil, I added applesauce. Finally, instead of the full sugar specified, I put half coconut sugar, half maple syrup. For taste, I added a teaspoon of vanilla. This truly does make for a great breakfast w/a cup of coffee!!!
Hi Kimberley, I’m so happy you’ve had great success with the recipe and you loved it! Plums are just in season in the UK now, you’ve inspired me to make these again too! Thank you for your lovely comment :) Enjoy the rest of the Summer!
Hi!
Can I sub GF flour blend for buckwheat and arrowroot? Boba blend has arrowroot and tapioca in it and is milder tasting… any thoughts?
Thanks, can’t wait to try this recipe!
Hi Marieta, yes, you can. You can sub any of my blends for a shop-bought gluten-free blend. Hope you like the muffins :)
Hi! Can I sub buckwheat for 1:1 gluten free blend?
Can I ground cashews instead of almonds or do you have any other substitutes for it?