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Blueberry Pear Oat Muffins

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Delicious muffins made with rolled oats, fresh blueberries, and ripe pear, perfect for breakfasts or snacks.

Ingredients

Scale
  • 1 cup rolled oats
  • 1 cup unsweetened almond milk
  • 1 ripe pear, diced
  • 1 cup fresh or frozen blueberries
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup sliced almonds for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. Combine rolled oats and almond milk in a medium bowl, letting them soak for about 10 minutes.
  3. In another bowl, mix the diced pear, blueberries, honey (or maple syrup), and melted coconut oil until well combined.
  4. In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, ginger, cinnamon, and salt.
  5. Fold the wet mixture into the dry ingredients until just combined.
  6. Spoon the batter into the muffin cups, filling each about 3/4 full and topping with sliced almonds.
  7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  8. Allow to cool for 5 minutes before transferring to a wire rack.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for later. Substitutions available for dietary preferences.

Nutrition

Find it online: https://www.goandweb.com/blueberry-pear-oat-muffins/