Author: Tori Wesszer  •  Date: October 12, 2016  •  Appears in: Community, Recipe


These muffins are moist and not too sweet, perfect for a morning run-out-the-door breakfast or an afternoon snack. I used plums, but you can use any soft fruit you want (nectarines, peaches…)! Freeze any extras for a quick snack or breakfast for hectic mornings, or bake them in mini muffin tins for a perfect snack for the little ones (just adjust the baking time to approximately 12-15 minutes).

Makes 12 large muffins


2 c. diced plums (I used Italian prune plums)
1 Tbsp. honey
2 c. flour
1 1/3 c. oat bran
½ cup packed brown sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tsp. grated lemon zest (from one lemon)
2 large eggs, beaten
1 cup milk
½ cup vanilla yogurt
½ cup melted butter (or vegetable oil)
1 tsp. vanilla extract
2 Tbsp. honey


Preheat the oven to 350F. Grease a muffin tin or line it with baking papers.
In a small bowl, combine the plums with 1 tablespoon of the honey, toss, and let it sit until ready to add to the muffin batter.
In a large bowl, combine the flour, oat bran, brown sugar, baking powder, baking soda, salt and lemon zest. Whisk together.
In a separate medium bowl, combine the eggs, milk, yogurt, melted butter, honey and vanilla. Whisk together.
Fold the wet ingredients into the dry ingredients using a rubber spatula until just mixed. Fold in the fruit.
Evenly fill the muffin tins with the batter and bake for approximately 20-25 minutes, until a toothpick inserted into the center comes out clean.
Remove the muffins from the tin onto a baking rack to cool.

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Looking for local Plums, eggs, honey or milk ? Click on this link to find everything you need grown in your area ! 

Tori Wesszer


Tori is a Registered Dietitian and Food Blogger. Raised in the Okanagan, Tori has been surrounded by the freshest and most beautiful food since she can remember. Her family LOVES good food, and her sweet Mom and Ukrainian Granny had her in the kitchen at a very young age teaching her everything they know: she baked her first loaf of bread when she was 10 years old. Her nutrition philosophy embraces moderation and quality without deprivation. You will find that her recipes and nutrition advice centred around sustainable and enjoyable healthy eating. You can find more of her recipes and blog at
Read more by Tori Wesszer

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