These guys are refined sugar free making them great for those cutting down, and they're dairy free too if that's something you avoid! The variety of plums in these muffins give them a really tart kick - a wonderful surprise and the cherry on top is the roasted plum that turns into jam, thanks to Gemma at sustenance.co for the recipe!

INGREDIENTS

2 1/4 cups Spelt Flour
2/3 cup Coconut Sugar
2/3 cup Desiccated Coconut
3 tsp Baking Powder
2 tsp Cinnamon
1 tsp Ground Ginger
12 small/medium Plums (use a variety of colours if you can get them)
1 Free Range, Organic Egg
1/3 cup Extra Virgin Olive Oil
1 1/3 cup Almond Milk
1 tsp Vanilla Paste

METHOD

Grease a non-stick, 12 hole muffin tin with oil. Preheat oven to 180°c. Place flour, sugar, coconut baking powder, cinnamon and ginger into a large bowl and stir to combine evenly.

Slice 12 plums in half and remove pits. Put 12 halves aside for topping and dice the rest, also place to one side.

In a small bowl whisk together egg, oil, almond milk and vanilla.

Pour the liquid into the bigger bowl with your dry ingredients and mix until starting to combine. Add plum pieces and mix them in roughly. The mix should only just be combined.

Divide mix into muffin holes and top all 12 with an extra muffin half (just place on top, don't push in). Bake for 20 mins or until a skewer comes out clean.