Plum and Chocolate Chip Muffins by Two Raw Sisters
These amazing muffins from Two Raw Sisters are the perfect snack—quick to make, a pantry staple, and ideal for picnics or the kids’ lunchboxes. Or, as Margo put it, they make a delicious dessert when paired with ice cream. Made with our High Fibre + Low Fat Oat Milk, they’re a gut-friendly treat that’s as nourishing as it is delicious.
Ingredients:
1 cup oat milk
3/4 cup coconut sugar
1/2 coconut oil or butter
2 tsp apple cider vinegar
2 tsp vanilla bean paste or extract
2 1/2 cup spelt flour (GF option: buckwheat flour)
2 tsp cinnamon
1 tsp ground ginger
1 tsp baking powder
1tsp baking soda
1/2 tsp sea salt
2 plums - remove stones and cut into small pieces
1 banana - cut into small pieces
100 grams dark chocolate - roughly chopped
Topping:
12 squares dark chocolate
Method:
- Preheat oven to 180C.
- In a small bowl add the wet ingredients - milk, oil, apple cider vinegar, and vanilla. Whisk in sugar until everything is combined. Set aside.
- In a large bowl add the dry ingredients - flour, cinnamon, ginger, baking powder, baking soda, and salt. Mix together.
- Add the wet ingredients into the bowl of try ingredients. Gently fold together, until combined.
- Fold the plum and banana pieces, and chopped chocolate into the mixture.
- Grease a muffin tin with melted coconut oil or butter and then evenly spoon the muffin mixture into the tin.
- For the topping, add a square of chocolate on top of each muffin.
- Place muffins in the oven and cook for 25 minutes.
- Once the muffins are cooked, remove from the oven and let them cool completely before removing from the tray.
Storage: the muffins will keep in an airtight container in the pantry for up to 6 days. Alternatively, you can freeze them for up to 2 months.
