Ingredients

• 1 can Oregon Fruit Products Whole Purple Plums, drained, pitted, and cut into 1/2 inch cubes
• 1 Flax Egg (1 tablespoon flax meal + 2 1/2 tablespoons water)
• 2 cups "White" Whole Wheat Flour (or 1 cup each of standard whole wheat & unbleached all purpose flours)
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Cinnamon
• 1 1/4 cup Coconut Yogurt
• 1/4 cup Maple Syrup
• 1/4 cup Coconut Oil or Earth Balance, melted & cooled
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 375 degrees F.
2. Whisk together water & flax meal, set aside.
3. Grease & flour a standard muffin tin or line with paper liners.
4. In a large bowl, whisk flour(s), baking soda, salt & cinnamon.
5. In a separate, smaller bowl, combine yogurt, maple syrup, flax egg, oil/earth balance & vanilla.
6. Make a well in the center of the dry ingredients and mix in the wet ingredients with a rubber spatula. The batter will be thick.
7. Drop heaping tablespoons of the batter into the lined/greased muffin tin, topping each with several cubes of plum, pressing them down gently.
8. Bake in preheated oven for 15-18 minutes, until the centers just spring back to the touch. Do not overbake! serve warm or allow to cool and store at room temperature for up to three days.