These Pear and Cinnamon muffins are just the ticket when the weather’s getting colder and you need a snack to warm you up. They’re packed with fresh Pear and get a health boost from Oatmeal and wholegrain flour. Eat them hot from the oven or pop one into a lunchbox for a snack to keep the kids going in the afternoon.
Course: Baking, Muffins
Cuisine: Clean Eating
Keyword: Pear and Cinnamon muffins
Servings: 6Large muffins
Author: Stephanie
Ingredients
1Pears Grated, washed and unpeeled
3Small Eggs
½CupMaple syrup
¾CupWholegrain flour
½CupOatmeal Whizzed into flour
¾Butter Very soft or melted
1tspBaking powderHeaped
2tspCinnamon
1tbspCoconut sugar To garnish
Instructions
Heat your oven to 190° and line a muffin tin with muffin liners
In a large bowl whisk the eggs with beaters
Add the melted butter to the eggs and beat until combined
Add the maple syrup and beat
With a wooden spoon, fold in the flour, oatmeal, cinnamon and baking powder, combining just until the dry ingredients are combined
Fold in all but one table spoon of the grated pear
Divide the mixture between the muffin cases
Divide the rest of the grated pear between the muffins, placing a little on the top of each
Sprinkle a little coconut sugar on top of the muffins, and pop them in the oven for 20 minutes, or until golden on top and fully cooked though. If your muffins are smaller than I've made here, check them after 12-15 minutes