Plum Puree (or Applesauce) Muffins

September 12, 2012  •  Breakfast,

Here is a simple muffin recipe for you kids that tastes great and doesn’t require any fancy kitchen tools to make – just a large bowl and a big spoon. Tell mom and dad you’ll need plum puree for this recipe, or substitute applesauce if you prefer.When your plum tree is generous with you like mine was this year (this is actually only 2 of the 4 huge bowls of plums I harvested – over 50 pounds of these little babies!), you need to be creative in how you use the plums. They all come ripe at about the same time, then within a week of harvest are pretty much turning rotten if you haven’t eaten them. I do lots of things with them (more recipes coming in fact), but in a pinch, turning them into plum puree that you freeze for later use is a great option.I’m not a huge fan of really sweet things in the morning, so made these muffins a bit on the less sweet side. You can certainly add a bit more sugar – say 1 1/2 cups instead of 1 – if you like. They are also a bit on the dry and crumbly side, which goes well with a cup of coffee for your parents, but you can add a bit more butter if you want them more moist. Finally, I was using up my plum puree, but this recipe is very adaptable and you can use applesauce just as easily. Have fun cooking!
5.0 from 3 reviews
Plum Puree Muffins
Prep time
Cook time
Total time
Recipe type: Breads
Serves: 21
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup whole oats
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup (1 stick) butter, melted
  • 1½ cups plum puree
  • 2 large eggs, lightly beaten
  1. Combine flours, oats, brown sugar, baking soda, baking powder, salt, and cinnamon in a large bowl and stir together until evenly mixed. Add melted butter, plum puree, and eggs, and stir until combined.
  2. Spoon batter into muffin pans (I like to line mine with paper muffin cups and spray the muffin cups with cooking spray). Bake at 375 degrees until a toothpick inserted in the center comes out clean, about 20-30 minutes.



9 Comments  •  Comments Feed

  1. Bethany says:

    Good recipe! Thank you!

  2. Meg says:

    loved this recipe! I also added flax meal and seed for an extra boost! They are DELICIOUS!

  3. Lisa says:

    Just made these into mini muffins (baked for 15 minutes) just as written and they are perfect!

  4. Mary says:

    I cannot find plum puree anywhere, I do not want to make my own

  5. Kathy says:

    5⭐️ Delicious, nice texture, sweet enough for our family! I added 1 T coconut oil… muffins wonderfully moist. Also added 1 1/2 t cinnamon and 1 t vanilla. Will add chopped walnuts next time…we enjoy a little crunch.
    Great recipe…the texture of the oats is great. Thank you for this wonderful fall recipe!

  6. Nitisha says:

    Thank you for the recipe…it was the perfect recipe for the extra plum that we cooked & freezed from our tree…followed exact recipe and whole family loved itI

  7. Jessica says:

    I absolutely loved this recipe! Are used all organic ingredients and made it exactly the way it was instructed, the first time I’ve ever followed a recipe to the T! It was perfect the way it was, the second batch I added chopped cherries and chocolate chips and part of that batch I only added a little drizzle of plums sauce on the top so it has a little color. They all turned out great. I might cut the sugar in half next time and add nuts as we love breakfast muffins. But then I will also overstuffed them so they are bigger. Thank you so much for this recipe! I have so much Plum Puree Muffins my freezer that this will be a staple in our house now!

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