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Prune and walnut muffins
5 from 3 votes

Prune and Walnut Muffins

Easy to make vegan muffins packed with prunes and walnuts
Servings: 6 muffins
Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 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


  • 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.


*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
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
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