Plum Muffin Crumble

Plums are packed with flavonoid antioxidants like lutein, cryptoxanthin and zea-xanthin, which help support skin, heart and eye health.

This recipe can be whipped up in a flash and is perfect to enjoy for breakfast, a cosy afternoon snack or a dessert.

With just a few simple ingredients, you will have a delicious crumble. This recipe is also easily adaptable, with substitution suggestions below to suit what you have on hand.

Prep: 10mins Cook time: 20mins Serves: 8 halves

Ingredients

  • 4 ripe plums

  • ⅔ cup (65 g) almond meal

  • ⅔ cup (85 g) chopped walnuts

  • ¼ cup (60 g) buckwheat (or chopped pecans, macadamias or almonds)

  • 2 tbsp maple syrup

  • 4 tbsp coconut oil or organic butter, slightly hardened

Method

  1. Preheat your oven to 180°C and line a baking tray.

  2. Cut the plums in half, remove the seeds, and scoop out a small amount of flesh from the centre of each half to create a little cavity.

  3. In a bowl, mix the almond meal, walnuts, buckwheat, and maple syrup.

  4. Add the coconut oil or butter and rub it into the mixture with your fingers until it resembles a crumble.

  5. Spoon the mixture into the centre of each plum half and arrange on the baking tray.

  6. Bake for 15–20 minutes, or until the plums are soft and the topping is golden.

Substitutions

  • Almond meal - use buckwheat flour, coconut flour or oats

  • Walnuts - swap for pecans, macadamias or almonds

  • Maple syrup - use honey or rice malt syrup

  • Coconut oil - replace with butter or grass-fed ghee