Pear and Chocolate Muffins

Pear and Chocolate Muffins

Recipe:

DRY

  • 1/2 C GF Oat Flour
  • 1/2 C White Rice Flour
  • 1 Tbsp Cocoa Powder
  • 2 Tbsp Arrowroot Powder
  • 1 tsp Baking powder
  • 1/4 tsp Baking Soda
  • 1 tsp Xanthum Gum
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Cardamom
  • 2/3 C Sugar

WET

  • 1 Egg
  • 3 Tbsp Olive Oil
  • 1/4 C Applesauce
  • 1/2 tsp Vanilla
  • 2 Tbsp Almond Milk

MIX-INS

  • 1/2 Large Pear, diced (or 1 small pear)
  • 1/4 C Dark Chocolate Chips
  • 1/4 C Walnuts, chopped

Preheat the oven to 400 degrees. Line muffin tin with paper cups. This recipe makes 6-8 muffins.

In a large bowl combine all the dry ingredients and stir well. In a second smaller bowl, crack egg and whisk until foamy. Add remaining wet ingredients to egg and whisk together. Pour wet ingredients into dry and fold together a few times, until about half incorporated. Add the pear, chocolate chips and walnuts and finish folding together. It should be about 15 strokes total.

Put batter into prepared pan, filling cups to top. Sprinkle with additional sugar if desired (or nuts, oats, chocolate chips, etc). Bake for 25-27 minutes. Reduce temperature to 375 degrees after first 2 minutes of baking. Muffins are done when the tops spring back when gently poked.

Store in the refrigerator in an airtight container.

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