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)

Cooking Instructions

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.