The scent of these muffins while they are baking is heavenly. It almost rivals the eye-rolling-goodness when you pop them – still warm – into your mouth.
In this recipe the healthy benefits of plums are paired with a low-carb almond muffin.
Almond-Plum Layer Muffins are a delicious and nutritious breakfast treat. Create a batch and you’ll have an easy on-the-go-breakfast for an entire week. They keep in the fridge for a few days or you can freeze them – super easy.
Plums and prunes are remarkably healthy.
- A powerhouse of nutrition, filled with vitamins and minerals that help you stay healthy.
- Hold loads of Antioxidants – Antioxidants counteract the damaging effects of free radicals.
- Help control diabetes – Plums have an anti-hyperglycemic effects, helping to combat diabetes.
- Benefit heart-health – Plums are a good source of magnesium. Magnesium relaxes blood vessels and is therefore believed to reduce high blood pressure and lower bad cholesterol levels, a major risk factor of heart disease.
- Aid in digestion – Prunes (dried plums) and prune juice are known to aid in treating digestive disorders.
- Help control weight – Prunes have been found to aid in weight loss.
- Help combat Osteoporosis – Prunes are rich in nutrients that are important for strong bones. Studies have shown that eating prunes has a positive effect on bone health.
Almond – Plum Layer Muffins
- 2 cups Whole Wheat Pastry Flour
- 1 cup Almond Flour
- ½ cup sweetener *
- 1 Tbsp Chia Seeds
- 1 Tbsp Flax Seeds
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 Tbsp Lemon Zest **
- 2 eggs
- 1 cup low-fat, plain Greek yogurt***
- 1 cup almond milk
- ½ cup melted coconut oil
- 1 Tbsp lemon juice**
- 1 tsp pure vanilla
- 2 large plums, sliced thin
- 1 cup sliced Almonds
- Heat oven to 305°.
- Line 24 muffin cups with cupcake liners. Set aside.
- Combine all dry ingredients in a large bowl: whole wheat flour, almond flour, sweetener, chia seeds, flax seeds, baking soda, baking powder, cinnamon, and lemon zest. Blend.
- Beat eggs, add yogurt, mix and add milk. Mix until well blended, then add melted (but not hot) coconut oil, lemon juice, and vanilla. Blend well. Add this mixture to your dry ingredients and stir until well blended.
- Creating layers: Use half of the batter and divide into 24 muffin cups. Divide the almond slices among the 24 muffin cups. Cover the almond layer with a layer of thin plum slices. Cover almond slices with the rest of the batter, evenly divided between 24 muffin cups.
- Bake at 350°F for 25 minutes. Let cool and enjoy.
- The muffins will stay fresh in your refrigerator up to three days. You can also freeze them for up to one month.
- If refrigerated I usually take off the paper (easier to take off when muffins are cool) and pop them into the microwave for 10 seconds. I like to top mine with a little cashew or almond butter. So delicious!
- I use Just Like Sugar Tabletop Sweetener, the healthiest alternative to sugar / sugar substitutes.
- **Lemon Zest and Lemon Juice
- Follow this link to find my money- and time-saving tip about preserving Organic Lemons – Zest and Juice.
- ***Greek Yogurt
- Plain Greek Yogurt works great. If you are able to find it, you could use organic Greek yogurt from grass-fed goats. Dairy products from goats are healthier.