Preheat your oven to 375 degrees. Line 6 cups of a cupcake/muffin pan with paper liners or grease them with a bit of oil. Set your prepared pan aside.

Whisk together the flour, baking powder, baking soda, and salt until combined, then add the orange zest. Mix it in until it looks evenly distributed in the dry ingredients.

In a separate small bowl, toss together the sliced plums in a spoonful or two of your flour until coated. This will keep them from sinking to the bottom of the muffins.

Add the plant milk, applesauce, sunflower seed butter, maple syrup, and vanilla to your dry ingredients and mix until you have a smooth, uniform muffin batter. If it seems a bit stiff, add in a splash or two more of your plant milk. Add your fruit to the batter and fold it in until it looks evenly distributed. Divide the batter evenly between the 6 muffin cups. They will look really full, but this batter doesn’t rise a lot so don’t worry!

Bake the muffins at 375 for 15-18 minutes or until the tops begin to turn golden and they spring back when gently touched.

Makes 6 hearty muffins.