Spiced Pear and Almond Muffins
Spice Pear and Almond Muffins: a healthy, dairy free muffin with whole wheat flour and milled flaxseed.
Ingredients
- 1 1/4 cup whole wheat flour
- 1/4 cup ground almond
- 1/4 cup milled flaxseed
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of cloves
- pinch of allspice
- 1/2 cup almond milk plain or vanilla
- 2 eggs lightly beaten
- 1/3 cup vegetable oil
- 1/3 cup local honey
- 1/4 cup brown sugar
- 3/4 cup grated pear 1 medium sized pear, grated
- 1 tbsp flaked almonds optional
Instructions
- Preheat the oven to 350 F and fill a muffin tin with cupcake papers.
- In a bowl, mix together the flour, ground almonds, flaxseed, baking powder, salt, and spices. Set it aside.
- In a medium bowl mix together the almond milk, eggs, oil, honey and brown sugar.
- Pour in the dry ingredients and stir lightly with a wooden spoon until the dry ingredients are half combined with the wet. Add the grated pear and fully stir together the wet and dry ingredients. The batter should remain lumpy.
- Using a large spoon or an ice cream scoop, fill the cupcake papers. Top with flaked almonds if desired.
- Bake for 20-22 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
- Best if served that day. Makes 12.