- 1/2 cup almond flour
- 1/2 cup ground millet (see note)
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar (I used fine raw cane sugar)
- 1/4 cup maple syrup
- 1/2 cup extra virgin olive oil
- 2/3 c plain full-fat yogurt or kefir (or milk of choice)
- 2 eggs
- 2 tsp almond extract
- 1/2 tsp vanilla bean powder (or 1 tsp vanilla extract)
- 6 mini plums, halved and stones removed, or 2–3 regular sized plums, sliced
- 2 tbsp turbinado sugar, for sprinkling
- Preheat oven to 350° and line a 12-cup muffin tin with baking cups.
- In a small mixing bowl, mix together flours, baking powder and salt. Set aside.
- In a large mixing bowl, whisk together sugar, maple syrup and olive oil until smooth and creamy. Add eggs, yogurt, almond extract and vanilla and whisk until well combined. Slowly add the dry ingredients into the wet, mixing until just combined.
- Divide batter among muffin cups and place a plum half (or a plum slice) in the center of each. Sprinkle the tops with the turbinado sugar.
- Bake for approximately 30-35 minutes until the edges are ever-so-slightly golden and a toothpick comes out clean. Transfer pan to a wire rack to cool.
- Serve with a dollop of yogurt or whipped cream and enjoy!
I used whole millet that I ground to a flour in my blender. Feel free to swap in cornmeal or more almond flour for the millet if you don’t have it on hand.