Ingredients For the muffins 2 small Lebanese cucumbers, chopped
1½ cup whole wheat flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup rolled oats
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup chopped walnuts
3 tablespoons raw honey
2 tablespoons coconut oil, melted
2 large eggs
1 large pear, peeled and grated
1/3 cup Greek yogurt
For the topping 2 tablespoons rolled oats
¼ teaspoon cinnamon
2 tablespoons walnuts
Preheat the oven to 180°C and line a 12-piece muffin pan with the muffin paper cases.
In a medium bowl, using a hand blender, process the cucumbers until smooth.
In a large bowl, combine the flour, baking powder, salt, rolled oats, cinnamon, nutmeg and chopped walnuts.
In a medium bowl, whisk together the eggs, honey, coconut oil, grated pear, Greek yogurt and blended cucumbers. Add the wet mixture to the large bowl and mix the ingredients to combine.
Using a large spoon, fill up the muffin pan.
To make the topping, combine the oats, cinnamon and walnuts; mix well and sprinkle on top of the muffins.
Bake for about 25-30 minutes until light brown. Cool in the muffin pan for about 10 minutes before turning out onto a wire rack.