These easy to make plum and almond buckwheat muffins make a perfect treat for morning tea, lunchbox snack or grab and go breakfast. Naturally sweetened with honey which blends well with the sweet, slightly tart plums these buckwheat muffins contain no refined sugar, wheat, gluten or dairy.
It has been plums galore in our house lately with our plum tree overflowing. I have made several batches of these muffins with my favourite kitchen helper (my little boy) and they are going down a treat.
I have kept these plum muffins gluten free using nutritious buckwheat flour (which is not made from wheat – a common misconception). Buckwheat comes from the seed of a flowering plant that is closely related to rhubarb and sorrel. Buckwheat is a source of plant protein, fibre and various minerals such as iron, manganese and magnesium (source).
Buckwheat flour has a slightly earthy, nutty flavour that goes well with plums. The blend of plums, honey and almonds with a hint of cinnamon and nutmeg work really well together and these little treats give off a lovely aroma when baking.
Additional recipe tips for making plum buckwheat muffins……
- Buckwheat flour can be too earthy for some peoples tastes when used on its own and produce a denser result when baking. I find it works better when another flour or starch is used. I have added tapioca starch to give these muffins a lighter texture and the plums help keep these muffins very moist.
- I buy tapioca starch at my local wholefoods store in the bulk foods section. It is fairly reasonably priced at usually around $4.00 a bag and a little bit goes a long way.
- These muffins are topped with sliced almonds, chopped walnuts would also work well.
- I have used Louisa plums to make these muffins (as we have an abundance in our garden), you can use any variety of plum.
- I have made these muffins using unsweetened almond or cashew milk, they both work well.
How long will these muffins keep?
I tend to keep gluten free muffins like these in the fridge as it helps keep them moist, particularly if they contain a decent amount of fruit like these do. These muffins will keep in the fridge in an airtight container for around 5 days. I like to make a big batch and freeze some in a zip lock bag or an airtight container. These muffins should keep in the freezer for up to 3 months.
Other recipes you might like to try:
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
Healthy gluten free plum and almond buckwheat muffins, naturally sweetened with cinnamon and honey.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 4 eggs
- 1/4 cup almond milk, unsweetened
- 2 Tbsp honey
- 2 Tbsp olive oil
- 1 tsp vanilla extract
- 1/2 cup buckwheat flour
- 1/4 cup tapioca starch
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- pinch nutmeg
- 1.5 cups plums, stones removed, roughly chopped
- 1/4 cup sliced almonds
- Preheat your oven to 180°C/350°F.
- Sieve the dry ingredients into a large bowl.
- In a separate bowl whisk the eggs, add the olive oil, almond milk, honey and vanilla extract.
- Make a well in the dry ingredients and add the wet ingredients, stir gently until everything is combined.
- Add the plums to your butter and gently mix in to the batter.
- Grease your muffin trays with oil or butter and spoon in the batter.
- Top with sliced almonds
- Bake for 15-17 minutes. Text with a toothpick or skewer it should come out mostly clean but with a few crumbs sticking to it.
Unsweetened cashew milk can be used instead of almond milk. I left the skins of the plums on. See additional notes in blog post. This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.