These lovely Gingered Pear + Apricot Muffins are beautifully spongey while being completely plant-based and egg-free! Full of fibre and protein, low on sugar yet nourishingly sweet, these muffins make a satisfying breakfast or snack alongside your favourite cup of coffee or tea.
I fully believe that “variety is the spice of life” – hence one can never acquire too many recipes! I also crave simplicity, and sometimes that means enjoying a muffin or two for breakfast on a slow, rainy day.
Though gluten and grain-free, these muffins are rich in fibre from quinoa, flax and psyllium. The seeds, almond flour, and coconut yoghurt provide nourishing protein, and the ginger warms everything up and ties the flavours together beautifully.
Make them look extra fancy with a small wedge of pear and some sliced almonds sprinkled on top.
Gingered Pear + Apricot Muffins
Makes 12 muffins
2 c. quinoa flakes
1 c. almond flour
2 Tbsp each hemp seed, pumpkin seed
1 Tbsp each ground flax, psyllium husk, chia seed
2 tsp ginger
1 tsp each baking soda, baking powder, cinnamon
1/4 tsp each nutmeg, salt
1 c. apple sauce
1/2 c. plain coconut yoghurt (or coconut cream)
1/4 c. maple syrup
1/2 c. dried apricots, thinly sliced
1 small (or 1/2 large) bartlett or bosc pear, chopped small
Preheat oven to 375F, and line a muffin tin with papers or grease the cups well with olive or avocado oil.
Mix dry ingredients together in a large bowl. Make a well in the centre and stir wet ingredients into the mixture. Fold in the fruit. Spoon mixture into the prepared tin. Bake at 375F for 20-25 mins, or until golden on top and bounces back with a soft poke. Move to a cooling rack to cool off slightly. Serve warm or room temperature. Store in a sealed glass container in the fridge up to 5 days.