Gluten Free Hazelnut Plum Muffins

gluten-free-hazelnut-plum-muffins
Photo by Samantha Seneviratne
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  • Makes 12 muffins
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    Nutritional Information

    Per Serving

    • Calories 190 calories
    • Fat 11 g (sat 1g)
    • Cholesterol 30 mg
    • Sodium 240 mg
    • Protein 5 g
    • Carbohydrate 18 g
    • Sugar 12 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 91 mg

Preheat oven to 400°F. Line a standard 12-cup muffin pan with paper liners.

Halve and pit the plums. Thinly slice 2 plums for garnish. (You’ll need 2 or 3 slices for each muffin.) Cut the remaining plums into a small dice (about ½ cup).

In a medium bowl, whisk together the hazelnut meal, oat flour, baking powder, salt, cinnamon and baking soda.

Ingredients

  1. Check 3 small red plums
  2. Check cups hazelnut meal or almond flour
  3. Check ¾ cup oat flour
  4. Check 2 teaspoons baking powder
  5. Check ½ teaspoon kosher salt
  6. Check ½ teaspoon ground cinnamon
  7. Check ¼ teaspoon baking soda
  8. Check 2 large eggs, separated
  9. Check ½ cup packed light brown sugar
  10. Check 2 teaspoons pure vanilla extract
  11. Check ½ cup buttermilk
  12. Check 1 tablespoon granulated sugar, for sprinkling

Directions

  1. Preheat oven to 400°F. Line a standard 12-cup muffin pan with paper liners.
  2. Halve and pit the plums. Thinly slice 2 plums for garnish. (You’ll need 2 or 3 slices for each muffin.) Cut the remaining plums into a small dice (about ½ cup).
  3. In a medium bowl, whisk together the hazelnut meal, oat flour, baking powder, salt, cinnamon and baking soda.
  4. In a large bowl, whisk together the egg yolks, brown sugar, vanilla, and buttermilk. Stir in the flour mixture. Fold in the diced plum.
  5. In a medium bowl, with a clean whisk, beat the egg whites until stiff peaks form, about 2 minutes. Stir of the egg whites into the batter, then carefully fold in the remainder.
  6. Divide the batter evenly between the muffin cups. Top each cup with a few slices of plum and sprinkle with granulated sugar. Transfer the pan to the oven and immediately reduce the temperature to 350°. Bake until the muffins spring back when pressed gently, 18 to 22 minutes. Let muffins cool in the pan for 5 minutes then transfer them to a rack to cool completely.