Spiced Pear & Oat Breakfast Muffins
Make spiced pear oat breakfast muffins with pear puree, oats, almond flour, coconut flour, and warm spice for a naturally sweet breakfast treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 3 ripe pears peeled and chopped
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 150 g oats use certified gluten-free if needed
- 50 g coconut flour
- 50 g almond flour or ground almonds
- 1 teaspoon baking powder use certified gluten-free if needed
- 1 teaspoon mixed spice
- 2 eggs beaten
- 1 teaspoon oats for topping
- 1 teaspoon coconut sugar for topping
Instructions
Instructions
- Preheat the oven to 180c and line a muffin tray with muffin cases.
- Peel the pears and chop them into bite sized pieces. Place them in a saucepan over a medium heat and cook for 4-6 minutes. As the pears begin to break down mash them with a potato masher until they reach a puree consistency. Remove from the heat and stir in the honey and vanilla extract and set aside for the moment.
- Blitz the oats in a food processor for a few seconds to grind them into a finer consistency. Transfer to a mixing bowl and add the coconut flour, almond flour, baking powder and spice mix. Mix well before adding the beaten eggs. Mix again and then add the pear puree.
- Once all the mixture has been fully combined spoon it into the muffin cases. These muffins won't rise like normal muffins so build the mixture up high if you want large muffins!
- Sprinkle the remaining oats and coconut sugar on top of the muffins and bake in the oven for 30 minutes.
- Remove from the oven and transfer to a cooling rack. These muffins will keep in an airtight container for 3 days.
Notes
The pear puree supplies moisture and sweetness, so cook it until thick rather than leaving it watery.
These muffins are naturally gluten-free only when certified gluten-free oats and baking powder are used.