A nourishing vegan whole-food muffin made with oats, almonds and pears, sweetened with a touch of maple syrup and apple sauce.
These muffins are gluten-free, oil-free, egg-free, refined sugar-free, cholesterol-free, blood sugar balancing, high fibre, and affordable as they use simple ingredients. Save money and plastic packaging waste by making your oat flour, don’t buy it!
Put rolled oats in your blender and blend for 45 – 60 secs until you get fine flour; it tastes better, is much fresher and healthier with no plastic packaging. If you have gluten sensitivity, be sure to buy certified gluten-free oats.
Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.
Recipes are egg-free. Recipes have no eggs or ingredients made with eggs. Eggs are a common food allergen, eggs can cause inflammation.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
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Pear & Almond Oat Muffins
PREHEAT OVEN 350F / 175C LINE muffin tin with muffin papers or grease tray.
WHISK apple sauce + maple syrup + milk | water until smooth in a bowl.
ADD dry ingredients, stir until combined and form a smooth batter; it might take a minute.
DICE pear into small cubes ¼ inch. Stir diced pears and sliced almonds into the batter.
SPOON batter into lined muffin tin filling ¾ full. Makes 9 muffins.
GARNISH tops with sliced almonds, rolled oats or sunflower seeds.
BAKE 20-25mins until cooked; when the top springs back or an inserted skewer comes out clean.
COOL on a wire cooling rack. Store in an airtight container.
** DIY HOMEMADE OAT FLOUR; Put 2 cups of rolled oats in a blender. BLEND until you create a fine flour about 45 – 60secs. Check that you have a fine flour texture – blend for another 10 -15 seconds if you do not. For this recipe to work, the Oat flour must be fine, not coarse.
SWAP PEARS for apples, asian pears, peaches, nectarines, frozen berries.
SWAP MAPLE SYRUP for honey.
SWAP ALMONDS for small chopped walnuts, pecans, pumpkin seeds, sunflower seeds.
ADD spices like ginger or cardamom, or chocolate chips.
VINEGAR helps to activate the baking powder and baking soda, which help the muffins rise.