Fresh plums stand front and center in these moist, sweet-as-summer muffins. Plums add fruity flavor to the batter, and thin slices of the stone fruit, fanned on top of each muffin, become jammy when cooked. With a light crumb and sweetened with maple syrup and applesauce, these magnificent vegan plum muffins are as delicious as they are healthy. They make a great breakfast, afternoon snack, or sweet treat at your next cookout

For more inspiration, check out these tasty ideas:

By Nancy Macklin, RDN,

  • 17


  • ¾ cup whole wheat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 tablespoon flaxseed meal
  • 6 ripe plums
  • ¼ cup unsweetened applesauce
  • 2 tablespoons sunflower seed butter
  • 2 tablespoons pure maple syrup
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon pure vanilla extract


  • Preheat oven to 375°F. Line eight 2½-inch muffin cups with foil liners or use a silicone muffin pan. In a medium bowl stir together flour, baking soda, and salt.
  • In a small bowl stir together flaxseed meal and 2 tablespoons water. Let stand 5 minutes. Halve and pit two of the plums. Place in a blender with the remaining five ingredients. Add flaxseed mixture. Cover and blend just until smooth. Add to flour mixture; stir just until blended.
  • Spoon batter into muffin cups, filling each halfway. Slice the remaining four plums and arrange slices on top of the muffin batter.
  • Bake 26 to 30 minutes or until muffins look set and a toothpick inserted in the centers comes out clean. Cool in pan on a wire rack 5 minutes. Remove; cool completely on wire rack.

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About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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