Craving cupcakes for breakfast? No – just me? Well, since I feel the NEED for cupcakes for breakfast often, I made these Pistachio Plum muffakes! With coconut oil instead of butter and ground up oats instead of flour – they are perfectly justifiable as breakfast eats – right?
We all have issues – right? Some of us have more issues than others; take me, for example. You see, I cannot seem to stay away from the deals in the Produce section at Costco. I mean, how can I say no to $5.99 for a bag of fresh avocados? Or, a $3.79 for a 3 lb bag of broccoli? Or, $5.79 for 3 lbs Of purple plums? The thing is, I am 1 of 2, of a 2 person household. And, while some weeks have my daughter and I eating our weight in veggies and fruits, there still seems to be stuff that tends to go a bit bad before we can sink our teeth into them.
And, I am not a huge fan of wasting produce. So, lately, I have been roasting and baking produce to make them last longer. I seem to have found that baked avocado halves don’t turn brown quite as fast as cut fresh ones do (unless I forget they are in the oven). And roasted salted broccoli always seems to disappear quicker than raw broccoli does in our house. And, we seem to have developed an addiction to roasted plum slices with a tad bit of coconut sugar and cinnamon!
Recently, I was wanting to make some muffakes – which are my excuse to eat cupcakes for breakfast, I said I had issues right? Well, I ended up using some roasted plum slices with some ground up pistachios and oats to make what you see here. These Pistachio Plum Muffakes are made with ground up oats (oat flour) and fruit like some muffins tend to be, but are notable sweeter and more dessert-tasting like some cupcakes tend to be.
With an ingredient list that includes oat flour, ground up pistachios, coconut oil, coconut milk and brown sugar, you too could very easily justify eating these for breakfast – right?
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