There were 2 pears on the kitchen counter. Making these muffins with them was the obvious choice.
They’re not too sweet, have a subtle pear flavour and hearty crunch. Perfect for breakfast or a snack.
Pear and Almond Muffins
These muffins are dairy free. Made with pears and nuts, these muffins are just sweet enough with a delightful nutty crunch.
Ingredients
- 3/4 cup rolled oats
- 1 cup all purpose flour
- 1/2 cup whole-wheat flour
- 2 tsp baking powder
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 3/4 tsp Salt
- 2 firm pears
- 6 tbsp coconut oil
- 2/3 cup sugar
- 1 cup almond milk
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 cup Almonds toasted and chopped, divided
You Will Also Need
- 1 12 hole muffin/cupcake tin
- 12 muffin / cupcake liners
Instructions
- Preheat the oven to 180°C and line a 12 hole muffin tray with liners.
- In a mixing bowl, combine the oats, flours, baking powder, ginger, cinnamon and salt. Mix well and set aside.
- Peel the pears and grate them into a bowl using the large holes of a box grater. It should yield one heaped cup
- Melt the coconut oil in a pan over medium heat. Once melted remove from heat and add sugar. Mix together until well combined. Whisk in the almond milk, eggs, vanilla and shredded pear until you have a loose batter. Add the flour mixture and fold it in gently, being careful not to overmix. Stir half the almonds into the batter.
- Fill the muffin cups nearly to the top and sprinkle the remaining almonds. Bake until the tops are golden brown and a toothpick inserted into the middle comes out clean, 25-27 minutes.
- Let the muffins cool for 10 minutes before removing them from the muffin tin. Serve warm or room temperature.
- Store in an airtight container for up to 3 days.
Notes
You can use any nuts and replace the almond milk with any type of plant or nut based milk.
Adapted from Sprouted Kitchen
