Name: Pear and walnut muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup oats; 1cup wholemeal flour or gluten-free flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp cinnamon; ½ tsp ginger powder; ½ cup muscovado sugar ( or more to taste); 2 small eggs, lighly beaten; 1 cup plant-based milk ( oat, hazelnut, almond etc); 4 Tbsp oil; 1 tsp vanilla extract; ½ cup finely chopped walnuts; 1 cup peeled and finely diced pear

Pear and walnut muffins

10 Nov 2021

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

I made these pear and walnut muffins with gluten-free flour and oats, but you can use normal products if gluten is not an issue for you. Furthermore, I reduced the sugar, as the pears were very ripe - if you have a sweet tooth, add more sugar or brush them with maple syrup when they are baked. Perfect snack with morning coffee or afternoon tea during the cold seasons.

Ingredients

1 cup oats
1cup wholemeal flour or gluten-free flour
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon
½ tsp ginger powder
½ cup muscovado sugar ( or more to taste)
2 small eggs, lighly beaten
1 cup plant-based milk ( oat, hazelnut, almond etc)
4 Tbsp oil
1 tsp vanilla extract
½ cup finely chopped walnuts
1 cup peeled and finely diced pear

Instructions

Preheat oven to 190°C.
I large bowl, mix the flour, oat, baking powder, bicarb, then combine with a wooden spoon. Stir in the spices and sugar.
Combine the oil, vanilla, milk and egg in a small bowl, then add to the flour mixture. Combine, then fold in the diced pear and chopped walnuts.
Spoon the batter into silicon muffin cups or muffin tray lined with paper cases.
Bake for 20 minutes or until the muffins are golden.
Transfer the muffins from the tin to a wire rack. Serve at room temperature.