A yummy, healthy and gluten free alternative to the standard muffin, this recipe will save you from having to chuck any overripe pears into the trash.
While these muffins have less sugar and fat than your average muffin, they do not lack any flavour. The sweetness of the pear and the spice of the fennel seeds and cinnamon strike a lovely balance: not too sweet and not too overpowering.
The muffins work well for desserts, breakfast on the go or as snacks throughout the day. They keep in the fridge for up to 5 days and they also freeze well.
Ingredients 1 cup quinoa flakes
1 cup almond meal
3 tsp baking powder
1 tsp cinnamon
1/2 tsp fennel seeds
1/4 cup dessicated or shredded coconut
2 overripe pears
Preheat the oven to 180°C and fit a muffin tray with muffin liners.
Roughly chop the pears. If the pears are very, very ripe, peel them before chopping (but otherwise there's no need to). Ensure you cut away any brown spots.
Place all the dry ingredients in a large bowl and stir through.
Whisk the eggs in a small bowl and pour over the mixture.
Blend the pears and add to the bowl. If, like me, you are lazy and don't want to clean the blender, add the pears to the bowl as they are, then, using a masher, mash all the ingredients until well combined.
Spoon the mixture into the muffin liners and place in the oven for 20 minutes, or until starting to brown on the top.