5 from 3 votes
Prune and walnut muffins
Prune and Walnut Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Easy to make vegan muffins packed with prunes and walnuts

Course: Baked Goods
Cuisine: American, Vegan
Keyword: Prune muffins, Vegan Muffins
Servings: 6 muffins
Calories: 246 kcal
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
  1. 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).
  2. 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.
Recipe 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 Facts
Prune and Walnut Muffins
Amount Per Serving
Calories 246 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 108mg5%
Potassium 279mg8%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 165IU3%
Calcium 75mg8%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.