Your cart is empty.

Shop All
This site uses cookies to provide you with a more responsive and personalized service. By using this site you agree to our use of cookies. Please read our Cookie Notice for more information on the cookies we use and how to delete or block them.
Accept and Close


Recipe – Almond and Pear Muffins

June 25, 2021

Share this article
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.



• 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



• 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

Shop Now