I can’t get enough of these Plum Oat Muffins right now. Not only are they deliciously sweet, they’re also packed with healthy oats and juicy fresh plums!
Plums would have to be my favourite fruit at the moment. That is mainly because our plum tree is currently providing us with the most deliciously sweet and juicy plums that we have had for years. We have put extra water on the plum tree lately because our pumpkin patch is underneath it and the tree is really thanking us for it!
Every afternoon over the last couple of weeks it has become a ritual to head out to the garden and stand by the plum tree eating fresh plums. It seems like there are a lot of plums at first but when you eat your way through half a dozen or so each day they soon disappear! In the past we have turned them into plum jam but this year I think we will eat them all fresh!
We have successfully managed to keep the birds away from the plum tree too this summer, which means we haven’t had to share our plums!
Apart from eating loads of yummy fresh plums straight off the tree I have also used them in my current favourite muffins – Plum Oat Muffins! These muffins are awesome! They are relatively easy to make and they are perfect for a healthy breakfast or a snack. They also freeze really well so I have made up a couple of batches for the freezer!
The recipe is adapted from a recipe that I saw at Around My Family Table and I am really pleased with the results. The original recipe called for pureed plums but I wanted to be able to see and taste some pieces of plum in my muffins. So I opted to chop them instead. The flavours just seem to work, the muffins are nice and sweet but you get the delicious tang of fresh plum in every bite.
Plum Oat Muffins
- 2 cups of plain flour
- 1 tablespoon of baking powder
- 3 cups of rolled oats
- 2 teaspoons of cinnamon
- 2 cups of brown sugar
- 8 – 12 large plums, pitted and chopped into small pieces
- 225g (8oz) of melted butter
- 2 eggs
- 2 teaspoons of vanilla extract
- ½ cup of milk
- Preheat oven to 180 °C (350 °F) and line 24 medium muffin pans with paper cases.
- Combine flour, baking powder, oats, cinnamon, and brown sugar in a large mixing bowl and stir to combine and break up any lumps.
- Add chopped plums and stir again to combine.
- Make a well in the centre of the dry ingredients and add the butter, eggs, vanilla, and milk.
- Mix all ingredients together until just combined, do not over mix.
- Divide mixture evenly between the muffin pan wells, filling them roughly ¾ full.
- Bake for 25 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
- Allow muffins to cool for several minutes before transferring them to a wire rack to cool completely.
Hi, I'm Kaylene, and I'm a keen gardener,budding baker and wannabe DIYer!
Oh gosh I love fruity muffins. Pinning this recipe for later!
Thanks Lucy, yes fruit muffins like these are so hard to resist!
Mmmmmm… these look so good! I like baking a large batch of muffins, then freezing them to eat later. These look like they would hold up well to freezing! Thank you so much for the recipe!
Yes me too, I like them for breakfast so having some in the freezer ready to go is perfect!
I love fruit muffins for breakfast because it’s rather like having a cupcake. These are lovely!
Thanks Maureen! I’m not a big fan of cereal for breakfast so fruit muffins like these are perfect.
These muffins sound wonderful. I love plums and am wishing I had plum trees too. Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday morning 🙂
They are delicious Joy! My only problem is, the plums are all gone, so I will have to wait till next year to make some more 😉
Delicious plum oats muffins, looks perfect for breakfast, thanks for sharing with Hearth and soul blog hop,pinning and tweeting and sharing in google plus.
They are great for breakfast! Thanks for visiting and sharing Swathi!
I was going to make these but 2 cups of brown sugar makes them unhealthy, no?
Hi Laurie – this is a fairly large recipe that makes 24 muffins. However if you are worried you could try cutting the sugar back a bit, I’m sure that they would still be nice!
I cut the sugar to 2/3 of a cup and a little sprinkled on top while they bake. They tasted great.
Thanks for the feedback MommaG, good to know that they still taste great with less sugar.
Can frozen plums be used?
Hi Melissa, I haven’t tried using frozen plums myself but I think that chopped frozen plums would still work in this recipe. If you’re worried you could try halving the recipe to see if the muffins turn out okay. Let me know how they turn out if you try it!
About how many cups of the chopped plums? I have small plums so just wondering 🙂
I haven’t measured my plums in cups before Tracy, but I think that it would be around 3 cups of chopped plums. I have made these using plums that I’ve frozen and in that case I use 500g (bit over a pound) of frozen plums. I hope that helps!
Just made these and they are very tasty! I did cut back in the sugar by about half.
Glad you liked them Caroline, and good to hear that you can adjust the sugar to suit your taste! I have a bit of a sweet tooth I’m afraid! 😉
Hi, can I include green apples because I don’t have enough plums?
It should be fine to add some apples to this recipe Jessica. Actually you could probably make it with just apples if you didn’t have any plums! Hope you like them!
Can you freeze these? I have plums that are very ripe, but would like to bring the muffins to work next week to share.
Hi Beth, yes these muffins freeze very well. Whenever I make them I put a few in the freezer and just lift them out when I need them. I hope you enjoy them!
I just made these and they are delicious!!! I used half the sugar, quick oats because that’s what I had, cashew milk and margarine because I’m allergic to dairy and I’ll be making these again and again. SO GOOD!!
Glad you liked them Susan. Also great to hear that you were able to modify the recipe and come up with a tasty dairy free version!
I made these a couple weeks ago and just love them. I had about 10 medium plums in the fridge that were getting soft, so I chopped them up and threw them in. I used a sugar-free brown sugar substitute, and 3/4 cup vegetable oil instead of the melted butter (prefer oil in baked goods). I ended up with 15 muffins. They’re so moist and flavorful yet hearty and satisfying, and I can’t wait to try them w/ different fruits. I have an enormous canister of oats to use up and this is a perfect way to do it.
Glad you liked them Barrie and thanks for sharing your variations. Readers often ask about substituting oil for butter and that kind of thing! I have made these with frozen strawberries and they were equally good. I’m sure that other fruits would work just as well. I might have to try an apricot batch myself!
If I’ve already puréed my plums how many cups do you think would work?
Hi Wendy, I’ve never tried this recipe with puréed plums but the original recipe does state that these muffins can be made using 2.5 cups of plum purée. Also because I used plum slices I added milk to the recipe but you might need to omit the milk if using purée. I hope you enjoy them!
I made these with the idea they would be breakfast for two weeks – NOPE! They’re all gone AFTER TWO DAYS! I’m going to stick with the recipe and switch up the fruits. Blueberry is next!
Sounds like they were a big hit Julie! I’m sure they would disappear pretty quickly at my house too if I didn’t put some in the freezer! Love the idea of a blueberry version, I’ll have to give that a try!
I love the idea of switching up the fruit. They were so good this is my go to recipe for muffins now. I also added hemp hearts for a bit more protein. They tasted fantastic.
Thank you for the recipe. Wow are they ever fantastic. First time I have made plum muffins, and this is such a great recipe. Just what I was looking for. It was a little sweet for me, but I like Tart recipes. Next time I will add 1.5 cups of sugar instead and maybe some lemon juice and lemon zest.
Glad you enjoyed them Mia, they are one of my favourite muffins. A bit of added lemon juice for tartness sound nice too.
I’ve made these muffins half a dozen times and everyone loves them. We passed on the recipe after giving friends some plums from our tree…I’m overwhelmed in August with plums to use and these are perfect. I was surprised too at the amt of sugar, baking powder and butter until I saw that it makes 24 muffins. I haven’t waivered from this recipe but a girlfriend did blackberry and it was good but not like the plums. Thanks for the recipe. I look forward to hearing of other variations.
Hi Michelle, I’m glad to hear that you liked these muffins. I freeze some plums over summer and then make these over winter. They seem to work just as well from frozen fruit and it’s a great way to enjoy plums out of season! I have also made them with frozen strawberries! Thanks for commenting!
These are so awesome! I only had small, but very sweet plums— I measured 2 cups and as others cut the sugar to just a smidge over one cup. I wanted them to be really large so I made 20 ( used my 8 and 12 muffin tins)
This was a great year for plums so will keep making them for family, friends and my freezer. Definitely a 5 star recipe. Thank you so much for sharing.
Glad you liked the recipe Donna, I make these every year during plum season! I also slice up some plums and put them in the freezer. That way I can make some of these over winter using frozen plums!