Last week when I had my kitchen loaded with fresh summer plums, these muffins were the first to see the light of day. I love muffins. Not alone are they quick and easy to make and you can turn almost all cake recipes you know into muffins, but you can so easily upgrade the ingredients and make them full of whole grains, nuts, fruits, berries etc.
In general I don’t care much for cakes which are too sweet and basically made out of butter, eggs, sugar and flour. I think they are sooo boring and they do not satisfy my tastebuds or senses at all. That is why I generally fill my cakes with all sorts of lovely ingredients that brings out new flavors and most importantly leaves me with a very spongy cake. I often use natural sweeteners as fresh and dry fruits, syrups and honey to contribute to taste and texture. Whole grains as rye, spelt and oat flakes are really good if you want to have a moist cake. And almond flour (or other grinded nuts) add a nice flavor as well as crunch and lovely oils.
You can choose to make muffins exclusively out of grinded nuts, but they become a bit heavy and energy dens. I prefer to use some nut flour, some grain flakes and kamut flour. Kamut flour (pronounced ka-MOOT) is in my opinion the best flour ever!! It’s a variety of whole-wheat flour and is closely related to the well known durum flour. It has a mild, sweet, smooth and buttery flavor with a faint earthiness. It is full of protein, minerals and fibers and its versatility makes it well suited to pastries and baked goods. Breads made out of Kamut flour are very spongy on the inside and have a nice crust, just the perfect combination! In these muffins it contributes to a natural sweetness and a healthier more wholesome cake.
1/4 cup / 50 g natural yoghurt
1/3 cup / 70 g sugar
3/4 cup / 100 g kamut flour
1/3 cup almonds / 50 g (before they are grinded)
1/2 cup / 50 g rye flakes
1 Tbsp Coconut oil or butter
Zest + juice from 1 orange
1/2 tsp ground ginger
1 tsp cinnamon
1/2 vanilla bean scrabed / or vanilla powder (not sugar)
1 tsp baking soda
1 tsp baking powder
1 pinch of salt
1. Preheat oven to 375° F / 175° C
2. Mash bananas with a fork. Remove the stones from the plums and cut them into smaller pieces. Cut two f the plums in thin slices, and safe for topping.
3. Combine coconut oil, sugar and eggs in a bowl and whisk together until creamy. Add banana mash, yoghurt, orange juice and zest.
4. Sift dry ingredients together in a bowl.
5. Add wet ingredients to dry mix and stir to combine. When mixed add plums, and stir until they are all covered by batter.
6. Pour the batter in muffin tins and bake for 20 min.
Let the muffins cool for a while and serve them with a big dollop of sour cream and a cup if coffee, wauw!