The sweet-tart scent of fresh nectarines and plums are such a summertime joy, that I bought a case of each of them recently. Once I realized that even I needed a bit of help using them all while still at their flavor peak, I made a batch of these fabulous Fresh Plum and Nectarine Oatmeal Muffins.
These are actually a variation of my Peach Oatmeal Muffin Cups from a couple summers back, and I bake one version of these or another (often using frozen berries instead) almost weekly.
But this time, I added lemon juice for a bright twist, and doubled the cinnamon and somehow, these small changes along with the juiciest of fresh fruits created my best version of these oatmeal muffins yet. Just lovely.
Hope you find yourself with a few extra plums and nectarines, too. These muffins are delightful for breakfast or afternoon snack, or a wonderfully healthy dessert.
FRESH PLUM AND NECTARINE OATMEAL MUFFINS
2 plums, unpeeled, diced
1 nectarine, unpeeled, diced
4 ripe bananas, mashed
2 cups rolled oats
1 cup unsweetened applesauce
2 tablespoons ground flaxseed meal
2 teaspoons cinnamon
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons lemon juice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Preheat oven to 350 degrees. Line muffin pans with parchment paper liners or have a silicone muffin pan available.
In a large mixing bowl, stir together all ingredients until just combined.
Divide batter evenly into muffin cups, and bake about 25 minutes, or until tops are almost golden and feel just about firm to the touch. Remove muffins from the oven, and place on cooling racks.
Serve warm or at room temperature. (Extras freeze well, and can be warmed up later in the week!)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen