Enjoy the summer flavors of these muffins. Serve warm with a little yogurt for dessert or at room temperature for a snack. Sit down with a cup of tea and enjoy their delightful, fruity flavor. 


75g brown rice flour

75g almond meal

1 tsp baking powder

1 tsp vanilla bean powder or vanilla paste

2 eggs, lightly beaten

2 tbsp coconut oil, melted

2 tbsp maple syrup

¼ cup natural yogurt (for dairy free muffins, use coconut cream)

¼ cup almond milk

4 blood plums


Preheat the oven to 350℉ (175℃) and place paper cases in your muffin tin, or grease it very well.

In a large mixing bowl, add the rice flour, almond meal, baking powder and vanilla powder (if using paste add it with the wet ingredients) and use a whisk to combine and remove any lumps.

In a small bowl, add the eggs, coconut oil, maple syrup, yogurt and almond milk and whisk to combine.

Dice 2 of the plums into 1cm pieces and discard the stone.

Slice the cheeks off the other 2 plums and slice - this will be used to decorate the tops of your muffins

Combine the wet and dry ingredients and stir well. Gently fold in the diced plums.

Spoon the mixture into your muffin cases and bake for around 25 minutes, or until the muffins are golden and cooked through.

They are best eaten on the day they are made, but will last for a few days if stored in the fridge in an airtight container.

Recipe courtesy of Kristin Cosgrove from Mamacino