2 Eggs, At room temperature, or they will solidify the coconut oil
1/4 cup Full Fat Coconut Milk
1 teaspoon Pure Vanilla Extract
Powdered Sugar, Or honey, for serving
Preheat oven to 375°F.
Slice plums and toss them in olive oil to coat. Place on a parchment or silicone baking sheet-lined pan and roast for 30 minutes. Allow to cool while you prepare the batter. Leave the oven on, as the temperature is the same to bake the cakes.
Combine oat flour, ground pistachios, brown sugar, baking powder and salt in a bowl and mix well to evenly distribute.
Add in the melted coconut oil, eggs, coconut milk, vanilla and sliced roasted plums, stirring until just combined.
Spoon into a muffin pan with cupcake liners and bake for 15 minutes.
Let cool and dust with confectioners’ sugar or enjoy warm with honey, if desired.
You can pulse gluten free oats in a blender or food processor to make oat flour instead of buying it separately.