Chef: Vicki Brett-Gach; AnnArborVeganKitchen.com
Makes: 12 muffins
Prep time: 15 min
Cook time: 25 min
Total Time: 40 min
2 plums, unpeeled, diced
1 nectarine, unpeeled, diced
4 ripe bananas, mashed
2 cups rolled oats
1 cup unsweetened applesauce
2 tablespoons ground flaxseed meal
2 teaspoons cinnamon
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons lemon juice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Preheat oven to 350 degrees. Line muffin pans with parchment paper liners or have a silicone muffin pan available.
In a large mixing bowl, stir together all ingredients until just combined.
Divide batter evenly into muffin cups, and bake about 25 minutes, or until tops are almost golden and feel just about firm to the touch.
Remove muffins from the oven, and place on cooling racks.
Serve warm or at room temperature.
Extras freeze well, and can be warmed up later in the week
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