Prune and Walnut Muffins

Blogsphere is full of posts about smoothies at the moment, I have also recently starting having a smoothie most mornings for my breakfast which I am really enjoying. My favourite smoothies currently all have prunes in them, which thicken, and add flavour as well as colour.

I have wanted to make a prune breakfast muffin for sometime; and last night had the idea of blitzing the prunes into the wet ingredients in the style of a smoothie, rather than just having pieces of prune within the muffin. It worked a treat – the muffins were moist and a glorious chestnut colour and packed with flavour – I added more chopped prunes and some crushed walnuts for extra flavour and texture. I think that as the muffins are so moist the recipe would easily take a spoonful or two of bran and the fat content could be reduced (I used 25% less than I normally would for a muffin). Like many of my muffins these are diary and egg free.

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5 from 3 votes

Table of Contents

Prune and Walnut Muffins

Easy to make vegan muffins packed with prunes and walnuts

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Baked Goods

Cuisine: American, Vegan

Keyword: Prune muffins, Vegan Muffins

Servings: 6 muffins

Calories: 246kcal

Author: Helen Best-Shaw

Ingredients

• 4 ½ fl oz milk – I used rice milk – soy or diary would both work well
• 1 ½ fl oz sunflower or rapeseed oil
• 6 prunes stoneless – I use the semi dried ones that are lovely and fat and juicy*
• 5 oz plain flour
• 1 oz sugar I used Light brown soft sugar – but any would work
• ¼ tsp salt
• 1 tsp baking powder
• 4 prunes – chopped – I fine it easier to use scissors and to cut them up
• 6 walnut halves – chopped – again I used scissors
• ½ oz rolled oats

Instructions

• Place the dry ingredients in a bowl and mix well, blitz the wet ingredients with a stick blender in a separate jug (They will be quite thick) . Fold wet ingredients into the dry (no more than 15 folds) to make a batter (some lumps are fine).
• Pour into muffin cases or a silicone mould. Sprinkle some rolled oats and lightly press into batter. Bake for 20 to 25 mins GM4/180C/350F until risen and brown.

Notes

*If using dried prunes cover with boiling water and leave for 5 mins to rehydrate slightly before draining and then adding the prunes to the wet ingredients

Nutrition

Calories: 246kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 108mg | Potassium: 279mg | Fiber: 2g | Sugar: 12g | Vitamin A: 165IU | Calcium: 75mg | Iron: 1.5mg