Plum Peanut Muffins

I baked these for breakfast on Saturday, after a night out, when Heikki was still sleeping. I messed up a few things, used wrong measuring cups and such, but the end result was great anyway. While the muffins were baking, I stared in the oven, thinking about how lucky I am to have someone to bake breakfast muffins to. Must remember to add a happy thought in the ingredients, and the end result is guaranteed to be delicious.


I’m not the biggest fan of peanut butter, and we only use it for cooking. Here, combined with the taste of my not very sweet plums, it adds complexity without being overwhelming. These muffins also had a perfectly moist and soft texture.

I started with the recipe for Peanut Butter Cupcakes in Vegan Cupcakes Take Over the World, and this is what I ended up using:

Wet mix:

  • 1 and 1/2 dl oat milk
  • 1/2 dl plain soy yogurt
  • 1 teaspoon apple cider vinegar
  • 1/2 dl soft margarine
  • 1/2 dl peanut butter
  • 1 dl raw cane sugar
  • 1 tablespoon dark syrup
  • 3 teaspoons vanilla sugar
  • 2 teaspoons egg replacer mixed with 2 tablespoons water
  • 2 tablespoons crushed flaxseed

Dry mix:

  • 2 and 1/2 dl wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Also used:

  • 2 and 1/2 dl cubed plums
  • 1 plum, thinly sliced
  • cinnamon and sugar to sprinkle

First, I mixed together the wet ingredients, oat milk through flaxseed. I whisked them until a smooth liquid resulted. Then I mixed the dry ingredients together in a small bowl, and added them to the wet ingredients, mixing just enough to combine. Then I folded in the plum cubes. Now, I poured the batter in a greased and floured muffin pan, placed two plum slices on top of each muffin, and then sprinkled with cane sugar and cinnamon.

Then I baked the muffins in 175 degrees Celsius for 20 minutes, keeping an eye on them the whole time.


A Note about Egg Replacing:

I am too lazy to ground flaxseed with water as an egg replacer, something the Post Punk Kitchen people do all the time, and I just use egg replacer powder instead. The brand we have is organic and completely natural, so I don’t mind using it, but it’s not found in every kitchen’s cupboard. Egg replacer can be replaced with potato or corn starch. I added some crushed flaxseed in this recipe just for fun, but in order to replace an egg, it should have been ground very finely, and mixed with water until it thickens.