200gspelt flour type 1050alternatively: my gluten-free flour mixture for the gluten-free version either add 1 egg OR dissolve 3/4 tbsp ground chia seeds in 3 tbsp water and let it soak for 5 minutes. Then add to the dough.
60gground almonds
2tbspfreshly chopped rosemaryplus a few sprigs of rosemary for decoration
2tsptartar baking powder
2/3tspsalt
100mlmaple syrupgrade A or C plus 1 tbsp to coat the muffins
80gvirgin coconut oilmelted
50gdark chocolatechopped
150gapplesauce
400gplumsalternatively: damsons
Instructions
Preheat the oven to 180°C top and bottom heat.
Mix all ingredients for the dough together except for the plums until smooth.
Cut the plums in half, core and cut into wedges.
Line a muffin tin with paper liners. Divide the dough evenly over the 12 hollows. Spread the plum wedges on the surface.
Bake the muffins on medium heat for 25-30 minutes. At the end of the baking time, a toothpick poked into the dough should come out clean.
Take the muffins out of the oven and brush the surface with maple syrup.
Allow to cool for 20 minutes, then remove from the muffin tin and place on a cake rack to cool completely.