Healthy Breakfast Muffins with Pears
I love these vegan cinnamon muffins topped with pears for breakfast from time to time: instead of preparing my bowl with chia oats I put the ingredients in the dough – together with ground almonds, applesauce and maple syrup. That’s why I call them „breakfast muffins“. They are not very sweet and also a healthy school snack for my daughter. Depending on the season I top them with various fruit, in summer often with blueberries or cherries for example. These muffins are not only vegan, but also glutenfree and without refined sugar.
Breakfast Muffins with Cinnamon
Makes 12 muffins
- 200 ml almond milk
- 2 tbsp chia seeds
- 1ripe pear (approx. 200 g)
- ½ lemon
- 175 g fine oat flakes
- 150 g ground almonds (+ 2 tbsp for the pan)
- 50 g cornflour
- 1 heaping tbsp baking powder
- 2 tsp cinnamon powder
- pinch of salt
- 150 g maple syrup
- 100 ml rapeseed oil (+ 1 tsp oil for the pan)
- 150 g applesauce
Preheat the oven to 190º C. Stir the chia seeds with a whisk in the almond milk and let it soak for about 10 minutes.
In the meantime wash and quarter the pear, remove the core and slice the quarters. Squeeze the lemon.
Grind the oat flakes in a food processor into a coarse flour. Mix it with almonds, cornflour, baking powder, cinnamon and salt.
Add the chia-milk, maple syrup, 1 tsp lemon juice, oil and applesauce and stir it into a dough.
Oil the muffin pan and sprinkle with almond flour. Spread the dough into the moulds, press 4-5 slices of the pear on each muffin.
Bake the muffins 35 minutes on the middle rail, until a wooden pick inserted comes out clean. Take the muffins out of the oven and after a little rest take them out of the tin. Let them cool down on a rack.