Muffins aux Poires et Cardamome // Pear and Cardamom Muffins

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) 


  1. Preheat the oven to 180°C or 375°F. 
  2. In a large bowl, make the flax egg — mix 1 tbs ground flax seed with 3 tbs water and let sit for 5 minutes. 
  3. To the flax egg, add the coconut oil, vanilla, cardamom, cinnamon and stir well. 
  4. Next, add the sugar and coconut yogurt and stir again. 
  5. Add the almond meal and stir to combine. 
  6. Add the almond milk and stir well. 
  7. In a separate bowl, add the flour, salt, and baking powder and stir to combine. 
  8. Add the flour mixture to the wet mixture and mix. 
  9. To the batter, add the oats and stir well. 
  10. Chop the pears into small cubes and add to the batter, stirring just until mixed. 
  11. Divide the batter into your muffin pan (be sure to either use muffin liners or grease well first). 
  12. 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.

5 thoughts on “Muffins aux Poires et Cardamome // Pear and Cardamom Muffins

    1. So I made the muffins they were delicious – I substituted a coconut cream for the yoghurt and a Whipped up chick pea liquid for the flax egg. I forgot the oats at first so the mixture was too liquid and so the paper cases stuck to the baked goods. So it wasn’t the ideal to serve others due to my own errors but the taste was delish.


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