Makes 20 mini muﬃns (or 6 normal sized muﬃns) Per muﬃn: 108 calories 4g fat 17g carbs 1g protein
Preheat oven to 170˚C/350˚F.
Place 20 mini muﬃn cases or 6 regular muﬃn cases in a muﬃn tin. Sieve the ﬂour into a large bowl. Add the oats, cinnamon, baking soda and salt. In a separate bowl mix the pear purée, egg, coconut oil, almond milk, honey and vanilla extract. Add the wet ingredients to the dry mixture and stir to combine thoroughly. Divide batter amongst the muﬃn cases. Combine all of the topping ingredients in a small bowl. Sprinkle topping mixture over the muﬃns. Bake muﬃns for 20-25 minutes until golden. Allow to cool in the tin. Store in an airtight container and refrigerate for up to 3 days or freeze on same day.