Go Back
+ servings

Pear, Date & Oat Breakfast Muffin

Prep Time: 20 minutes
Cook Time: 30 minutes
Serving Size: 12 muffins
Rating:

Ingredients:  

Mix-In Ingredients

  • 1 cup dried pitted dates + ½ tsp baking soda
  • 1 pear
  • ½ cup chopped walnuts

Dry Ingredients

  • 1 cup almond meal
  • 1 cup oat flour
  • ½ cup rolled oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • ½ tsp baking soda

Wet Ingredients

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

Method:

  • 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 into 1cm chunks. Finely chop walnuts.
  • Add all wet ingredients to a bowl. Whisk together.
  • Add the almond meal, oats 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 pear, nuts and dates to the batter. Fold through until just evenly incorporated.
  • Divide batter evenly better muffin cases. It will be jam-packed!
  • Bake for 18-20 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.