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Pear and walnut muffins

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup oats
  • 1 cup 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

Method
 

  1. Preheat oven to 190°C.
  2. I large bowl, mix the flour, oat, baking powder, bicarb, then combine with a wooden spoon. Stir in the spices and sugar.
  3. 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.
  4. Spoon the batter into silicon muffin cups or muffin tray lined with paper cases.
  5. Bake for 20 minutes or until the muffins are golden.
  6. Transfer the muffins from the tin to a wire rack. Serve at room temperature.