This fall I’ve been really loving pears. Apples are of course an autumn classic, but this year I think pears are my current favorite. I just love their soft, almost gritty texture and their juiciness.
Since I’ve been craving pears so often lately, I thought I would try baking them into muffins. To these muffins I added lots of cardamom and cinnamon. Cardamom has a unique flavor that I think goes very well with the pears. I also used coconut yogurt in the batter to keep the muffins moist and add some richness. Just add a cup of black coffee and to me it’s the perfect special breakfast or afternoon pick me up.
I hope you enjoy baking and eating these muffins as much as I did! Let me know what you think of them down in the comments below!
- 1 tbs ground flax seed plus 3 tbs water (for 1 flax egg)
- 2 tbs coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/2 cup sugar
- 1/2 cup plain coconut yogurt
- 3/4 cup almond meal
- 1 cup almond milk (or other plant milk)
- 2 cups all purpose flour (T55 in France)
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup oats
- 4 pears (about 1 3/4 cup when chopped in pieces)
- Preheat the oven to 180°C or 375°F.
- In a large bowl, make the flax egg — mix 1 tbs ground flax seed with 3 tbs water and let sit for 5 minutes.
- To the flax egg, add the coconut oil, vanilla, cardamom, cinnamon and stir well.
- Next, add the sugar and coconut yogurt and stir again.
- Add the almond meal and stir to combine.
- Add the almond milk and stir well.
- In a separate bowl, add the flour, salt, and baking powder and stir to combine.
- Add the flour mixture to the wet mixture and mix.
- To the batter, add the oats and stir well.
- Chop the pears into small cubes and add to the batter, stirring just until mixed.
- Divide the batter into your muffin pan (be sure to either use muffin liners or grease well first).
- Place the muffin pan into the oven and bake for about 45-55 minutes until the outside is golden brown and a knife inserted into the middle of a muffin comes out clean.
This makes about 12-14 muffins. Stored in an airtight container, they will last for a few days.