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Pear and Almond Muffins

Zissy Lewin
Pear Almond Muffins

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.

 

Print Recipe
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.
Pear Almond Muffins
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Pear Almond Muffins
Instructions
  1. Preheat the oven to 180°C and line a 12 hole muffin tray with liners.
  2. In a mixing bowl, combine the oats, flours, baking powder, ginger, cinnamon and salt. Mix well and set aside.
  3. Peel the pears and grate them into a bowl using the large holes of a box grater. It should yield one heaped cup
  4. 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.
  5. 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.
  6. Let the muffins cool for 10 minutes before removing them from the muffin tin. Serve warm or room temperature.
  7. Store in an airtight container for up to 3 days.
Recipe Notes

You can use any nuts and replace the almond milk with any type of plant or nut based milk.

 

Adapted from Sprouted Kitchen

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