Low Sugar Plum Muffins


Nutritionist approved muffin recipe! I’ve been tinkering with a low sugar muffin recipe for the kids lunch boxes and for grown ups too. Adapting recipes to make them more nutritionally dense and balanced is something that I love teaching my clients to do too.

I took even more sugar out of the recipe and replaced half of the white flour with almond meal. Added half a Watties Black Doris plum to the bottom for a burst of flavour and it tastes absolutely delicious!!




Ingredients:

1 1/2 cups plain flour (Use GF flour if you like)

1 cup almond meal

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup sugar

2 eggs lightly beaten

2/3 cup melted coconut oil

1 cup high protein unsweetened yoghurt

1/2 cup milk

1 tin Black Dorris Plums halved, stone removed


Method:

Preheat the oven to 190C


Combine the flour, almond meal, baking powder, soda, sugar and salt in a large bowl.


Combine the eggs, coconut oil, yogurt, and milk in another bowl or jug.


Add the wet ingredients to the dry. Stir until just combined.


Add a little bit more milk if the mixture still seems too thick (the consistency can vary depending on which brand of yoghurt you use). The batter should be a soft dropping consistency.


Prepare your muffin pan then place half a Black Doris Plum in each cup. Spoon the batter over each plum to fill the cup. Bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.


Cool on a wire rack, then store in an air tight container.


Enjoy! xx


Do you want to chat with a registered Nutritionist about your health or the nutrition of your family? Book a FREE 15min phone call with Davinia here.



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