We all have issues - right? Some of us have more issues than others; take me, for example. You see, I cannot seem to stay away from the deals in the produce section at Costco. I mean, how can I say no to $5.99 for a bag of fresh avocados? Or, $3.79 for a 3 pound bag of broccoli? Or, $5.79 for 3 pounds of purple plums? The thing is, I am one of two of a 2-person household. And, while some weeks have my daughter and I eating our weight in veggies and fruits, there still seems to be stuff that tends to go a bit bad before we can sink our teeth into them.
And, I am not a huge fan of wasting produce. So, lately, I have been roasting and baking produce to make them last longer. I seem to have found that baked avocado halves don't turn brown quite as fast as cut fresh ones do (unless I forget they are in the oven). And roasted, salted broccoli always seems to disappear quicker than raw broccoli does in our house. And, we seem to have developed an addiction to roasted plum slices with a tad bit of coconut sugar and cinnamon!
Recently, I was wanting to make some muffakes - which are my excuse to eat cupcakes for breakfast. I said I had issues, didn't I? Well, I ended up using some roasted plum slices with some ground up pistachios and oats to make what you see here.
These pistachio plum muffakes are made with ground up oats (oat flour) and fruit like some muffins tend to be, but are notable sweeter and more dessert-tasting, like some cupcakes tend to be.
With an ingredient list that includes oat flour, ground up pistachios, coconut oil, coconut milk and brown sugar, you too could very easily justify eating these for breakfast - right?
Gluten Free Pistachio Plum Muffakes Recipe
Ingredients
- 3 plums
- 1 tablespoon olive oil
- 1 cup gluten free oat flour
- 1/2 cup ground pistachios
- 1/2 cup brown sugar, or coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut oil, melted
- 2 eggs, at room temperature, or they will solidify the coconut oil
- 1/4 cup full fat coconut milk
- 1 teaspoon pure vanilla extract
- powdered sugar, or honey, for serving
Directions
- Preheat oven to 375°F.
- Slice plums and toss them in olive oil to coat. Place on a parchment or silicone baking sheet-lined pan and roast for 30 minutes. Allow to cool while you prepare the batter. Leave the oven on, as the temperature is the same to bake the cakes.
- Combine oat flour, ground pistachios, brown sugar, baking powder and salt in a bowl and mix well to evenly distribute.
- Add in the melted coconut oil, eggs, coconut milk, vanilla and sliced roasted plums, stirring until just combined.
- Spoon into a muffin pan with cupcake liners and bake for 15 minutes.
- Let cool and dust with confectioners' sugar or enjoy warm with honey, if desired.
Notes
- You can pulse gluten free oats in a blender or food processor to make oat flour instead of buying it separately.
- You will do the same to make ground pistachios.
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