These muffins are moist and not too sweet, perfect for a morning run-out-the-door breakfast or an afternoon snack. I used plums, but you can use any soft fruit you want (nectarines, peaches…)! Freeze any extras for a quick snack or breakfast for hectic mornings, or bake them in mini muffin tins for a perfect snack for the little ones (just adjust the baking time to approximately 12-15 minutes).
Makes 12 large muffins
- 2 c. diced plums (I used Italian prune plums)
- 1 Tbsp. honey
- 2 c. flour
- 1 1/3 c. oat bran
- ½ cup packed brown sugar
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 tsp. grated lemon zest (from one lemon)
- 2 large eggs, beaten
- 1 cup milk
- ½ cup vanilla yogurt
- ½ cup melted butter (or vegetable oil)
- 1 tsp. vanilla extract
- 2 Tbsp. honey
- Preheat the oven to 350F. Grease a muffin tin or line it with baking papers.
- In a small bowl, combine the plums with 1 tablespoon of the honey, toss, and let it sit until ready to add to the muffin batter.
- In a large bowl, combine the flour, oat bran, brown sugar, baking powder, baking soda, salt and lemon zest. Whisk together.
- In a separate medium bowl, combine the eggs, milk, yogurt, melted butter, honey and vanilla. Whisk together.
- Fold the wet ingredients into the dry ingredients using a rubber spatula until just mixed. Fold in the fruit.
- Evenly fill the muffin tins with the batter and bake for approximately 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Remove the muffins from the tin onto a baking rack to cool.