Pear Crumble Mini Muffins - Healthy Treats by UltraCore
Me & Ruth love this recipe and have been so eager to share it with you!
This yummy simple muffin really tickles the taste buds with its coconut taste and is a perfect way to keep away from them sugar filled processed mars bars and alike.
We have a simple PRINTER FRIENDLY download here and is in simple black and white to save ink!
Pear crumble mini muﬃns 150g plain ﬂour (use gluten free if preferred) 40g oats (use gluten free if preferred) 1 tsp cinnamon small pinch of baking soda 1/4 tsp salt 3 ripe pears, puréed (cores removed) 1 egg 70ml unsweetened almond milk 40g coconut oil, melted 4 tbsps honey (or use natural sweetener of choice) 1 tsp vanilla extract
For the topping:
30g oats (use gluten free if preferred) 20g coconut oil, melted 2 tbsps honey 1/2 tsp cinnamon
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.