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+ servings

Spiced Apple & Pear Breakfast Muffin

Prep Time: 20 mins
Cook Time: 30 mins
Serving Size: 12 muffins


Mix-In Ingredients

  • 1 cup dried pitted dates + ½ tsp baking soda
  • 2 medium pears and/or apples (I like one of each)
  • ½ cup walnuts or pecans

Dry Ingredients

  • 1 cup standard flour or plain gluten-free flour
  • 1 cup almond meal
  • ½ cup + 2 Tbsp rolled oats (if needing to be gluten-free, ensure to check your oats are certified gluten-free)
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • ½ tsp baking soda

Wet Ingredients

  • 2 eggs
  • ¾ cup milk of choice
  • ½ cup light or mild olive oil
  • ¼ cup runny honey
  • 2 tsp vanilla extract


  • Finely chop dates. Add to a heat-proof bowl and cover with boiling water. Add the first measure (½ tsp) of baking soda, give it a mix and leave for 15 minutes.
  • Preheat oven to bake 180 degrees Celsius. Line a 12-case regular muffin tin with muffin liners.
  • Dice pear and apple into 1cm chunks. Finely chop walnuts.
  • Add all wet ingredients to a bowl. Whisk together.
  • Add the almond meal, oats (reserving the 2 Tbsp to garnish later) and spices to the wet mixture. Sift in the flour, baking powder and second measure of baking soda (½ tsp). Mix together until just incorporated (don't over mix!).
  • Drain the dates.
  • Add diced fruit, nuts and dates to the batter. Fold through until just evenly incorporated.
  • Divide batter evenly better muffin cases.
  • Bake for 25 minutes or until golden. Remove from the oven and let sit in the baking tray for ten minutes before removing to a wire rack to cool down.