Description
Make the most of those ripe pears on your counter with these super moist and utterly scrumptious pear muffins! Complete with my fave almond and oat flour combo plus olive oil, applesauce and cozy spices, they're loaded with healthy fats and 5g protein per muffin (hubba hubba). Made in one bowl and done in 30 minutes!
This recipe makes 10 muffins filled 3/4 way full, but if you want 12 smaller ones, simply fill tin 1/2 way full (they will be done closer to 18 minutes). I'm in Colorado at altitude, so your muffins will be fluffier than mine 🙂
Ingredients
Units
Scale
- 2 cups almond flour
- 1/3 cup oat flour
- 1 tsp cinnamon
- 1 tsp ground cardamom*
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/3 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup good extra virgin olive oil or melted butter
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1 medium ripe but not overripe pear, diced small into 1/4 inch pieces
- 2 tsp cane sugar or raw sugar, for crunchy topping**
Instructions
- Preheat oven to 350F. Spray a muffin tin with cooking spray (or use this olive oil sprayer I'm obsessed with). You actually don't need paper liners for these!
- In a medium mixing bowl, whisk together almond flour, oat flour, cinnamon, cardamom, baking soda, and salt. Add maple syrup, applesauce, olive oil, eggs, and vanilla. Whisk until smooth. Fold in chopped pear.
- Use 1/4 measuring cup to portion batter into muffin tin 3/4 way full to get 10 muffins. Sprinkle each with a bit of sugar. Bake for 20 minutes, or until a toothpick comes out clean.
- Cool in muffin tin for 15 minutes then use a knife to loosen muffins and transfer to a cooling rack. Store leftovers in an air-tight container on the counter for a day then transfer to the fridge!
Notes
*The cardamom flavor is mild here. If you're a huge cardomom fan and want the flavor more pronounced, use 1 1/2 tsp!
**Take a packet of sugar in the raw home from your local coffee shop!