Pear and oat muffins with toasted pepita crumble
To celebrate the beginning of Fall, my favourite season, I wanted to share with you the recipe for my pear & pepita muffins! They're made with a healthy, hearty, oat flour base and are bursting with chunks of fresh Ontario Bartlett pears. They're absolutely delicious! This is an oil free, gluten free recipe that will be a fantastic addition to your seasonal breakfast line-up. Enjoy!
This recipe is vegan, gluten free, and refined sugar free.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Makes 6 muffins
Ready in 45 minutes
1 cup oat flour
1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon pure vanilla extract
1 cup pear, cubed
1/3 cup unsweetened non-dairy milk
1 tablespoon coconut sugar
2 tablespoons raw pepitas
Preheat oven to 350 F. Grease a 6-cavity muffin tin with a dab of coconut oil
In a mixing bowl, combine oat flour and oats, baking powder, baking soda, salt, and cinnamon
In a separate bowl, whisk together the vanilla, banana, and non-dairy milk
Pour the wet ingredients into the dry
Fold in chopped pears
Equally portion batter into the 6 muffin cavities
Sprinkle the tops of the muffins with coconut sugar and pepitas
Bake muffins for 20-25 minutes, until the end of a knife comes out clean
Let stand for 10 minutes before removing from the pan and eating
Banana acts as the oil and the sweetener in this recipe. It doesn't give much of a banana flavour!
Don't be afraid to over-fill the muffin cavities. They don't expand like crazy like typical cakey muffins do