As you know, muffins are rarely created by strictly following a recipe. These in particular were a result of an experiment that has, luckily turned into a success! These muffins are soft and rich in taste. Feel free to experiment on your own by replacing some of the igredients.

Ingredients

For about 15 muffins:

• rolled oats (175 g)

• buckwheat flour (100 g)

• grated coconut / coconut flour (30 g)

• ground almonds / almond flour (40 g)

• plant milk (250 ml)

• water (50 ml)

• flaxseed egg (2 tbsp flaxseed + 6 tbsp water)

• apple (2)

• sugar (4 tbsp)

• lemon juice (1 tbsp)

• plum compote / cooked plums (150 g)

• (tartaric) baking powder (8 g)

• natural bourbon vanilla flavoring (1/2 tsp)

• a pinch of salt

Method

To make the flaxseed egg, mix ground flaxseed with water, stir and let sit for a few minutes.

In a bowl, mix together rolled oats, buckwheat flour, grated coconut, ground almonds, sugar and a pinch of salt.

Mix water, lemon juice and sliced apple to make a uniform liquid. Add to the bowl, along with the flaxseed egg, vanilla, and plant milk (I used oat milk). Mix well.

Finally, mix in the plums from the compote and add the baking powder.

Fill muffin cases 3/4 or 2/3 full and bake at 180°C for about 20 minutes, or until they start to smell really good and develop a golden brown crust.

Bon appetit!