Recipe – Almond and Pear Muffins

Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

Almond and Pear Muffins are a tasty and healthy version of the classic muffin. Embracing in them the juiciness of seasonal fruits at their peak. In winter, this recipe works wonders with strawberries or apples. In summer, try them with apricots, peaches, or nectarines.

Ingredients:

• 3 pears, sliced
• ½ cup spelt flour
• ½ cup instant oats
• 1/3 cup ground almonds
• ½ cup desiccated coconut
• 1 tsp baking soda
• 1/3 cup light brown sugar
• Pinch sea salt
• 1 tbsp maple syrup or honey
• 2 large eggs
• 3 tbsp olive oil
• 1 tsp vanilla extract

Instructions:

• Preheat the oven to 200C/GAS 6. Grease muffin cases or muffin tin.
• Place the pear slices on a baking sheet lined with parchment paper and bake for 10-15 minutes. Reserve 1 slice for each muffin and dice the rest.
• Place all the dry ingredients in the bowl of an electric mixer. Add the maple, eggs, oil, and vanilla extract. Whisk for 1 minute. Add the diced pears and whisk for another ½ minute until blended.
• Pour the mixture into the cases.
• Place a pear slice over each muffin and bake for 20 minutes until the muffins are set and golden.

Other Notes:

• Makes 12-14 almond and pear muffins.
• The muffins will last for up to 3 days when stored in a closed container in the fridge.

Other Recipes:

• Baked Oats With Red Fruit and Almonds
• Baked Tofu Cubes
• Healthy Granola Snacks