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1
Preheat the oven to 350F.
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2
Line a muffin pan with 12 muffin liners.
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3
To make the topping, combine the brown sugar, flour mix, cinnamon, and salt, using a fork.
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4
Add the shortening, and use the fork to work it in until it forms a crumbly texture.
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5
Set aside.
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6
To make the muffins, in the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar.
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Mix on medium speed for about 20 seconds.
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8
Add the vanilla, cinnamon, and allspice.
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9
Mix in the applesauce.
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In a separate bowl, combine the flour mix, xanthan gum, baking soda, and salt.
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11
Add the dry ingredients to the wet and mix until just combined.
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12
Fold in the diced plums.
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13
Divide the batter evenly among the liners.
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14
These muffins will be heaping.
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15
Sprinkle the muffins with the crumb topping, pressing it into the batter lightly with your fingers.
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16
Bake in the center of the oven for 35 minutes, or until the crumb topping is golden brown, rotating the pan halfway through.
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Remove from the oven and let cool for about 5 minutes before gently transferring the muffins to a cooling rack.
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18
These muffins are also great made with Apriums or Pluots, hybrid fruits that are part plum, part apricot.
