I used to relish my morning coffee and muffin at the coffee shop until I realized not only was that unhealthy for my wallet it was unhealthy for my body. I gained weight it what I’m saying 😉 But this is the beauty of home cooking, you know what ingredients are going into your food. If you are mindful of the sugar content you can lower it because hey, who said a muffin had to resemble a cake?
There are fruits that I love and there are fruits that I obsessively hoard: apricots and Italian prune plums. I suspect it is because their season is impossibly short. Blink and you will miss them. So that woman at the store buying all these stone fruits is me and I’m-sorry-I’m-not-sorry.
With any left over fruit (like that’s a thing) you could make a kuchen or a crostata or eat them raw! Mmmm.. I heavily adapted the recipe for blueberry muffins from the America’s Test Kitchen “The How Can It Be Gluten Free Cookbook”. My silicone muffin cups are on the small side so mine yielded 16 muffins but I imagine regular sized muffins would yield 12. Regardless I doubt they will last long, in less than 24 hours we went from 16 to 6 remaining.
- 8 oz all purpose flax flour (or your favorite gluten free flour blend)
- 2 oz Arrowroot
- 1 oz Cornstarch
- ¼ oz Nonfat Milk Powder
- 1 TBS Baking Powder
- 4 TBS Coconut Oil, melted
- 1 tsp Vanilla Extract
- ¼ Agave
- ½ cup whole milk Ricotta
- 3 eggs
- 7 oz (about 8) Italian Prune Plums, seeded and diced
- Whisk the flax flour, arrowroot, cornstarch, milk powder, and baking powder in a large bowl.
- In a medium bowl mix the coconut oil, vanilla, agave, ricotta, and eggs.
- Add the wet to the dry mixing well. The batter will be dry
- Fold in the plums and let sit for 30 minutes.
- Preheat oven to 375F and prepare muffin tin.
- Portion batter into tin and bake for 20 minutes.
- Allow to cool and enjoy!