These muffins are moist and the perfect filling snack!
Every September when apples and pears are plentiful, I buy and pick as many as I can get my hands on, to make apple and pear sauce. The process takes a bit of time for peeling and cutting, but it’s one of the easiest things to learn how to make. You don’t have to add anything to the fruit so they are free of preservatives or any added sugar, and delicious for snacking on, kids lunches and it freezes really great!
Back in September we were lucky enough to have picked a bunch of pears, and I made pear sauce just to freeze and have during winter for baking. Which is how I had pear sauce for these delicious moist Spelt and Pear muffins.
Spelt and Oat Muffins
Recipe Makes 12 Muffins
2 Tbsp ground Flax with 6 Tbsp warm water mixed together in a small bowl and set aside
1.5 C Spelt Flour
3/4 C Oats
1 tsp Baking soda
1/2 tsp Baking powder
1/4 tsp Salt
1.5 C Pear Sauce (or fresh pears mashed)
1/4 C Maple Syrup
1/4 C Coconut Sugar
1 tsp Vanilla
1/4 C Coconut Oil (melted)
1/4 C Chocolate (I used dark chocolate wafers chopped up)
1/4 C Walnuts (chopped)
Preheat oven to 350 degrees.
In a Medium Mixing bowl add flour, oats, baking powder, baking soda and salt. Mix together and set aside.
In a large bowl add pear sauce, sugar, maple syrup, vanilla, and flax-water mixture and mix together.
Add chocolate and walnuts to flour mixture, then add that to your wet ingredients as well as the melted coconut oil.
Gently fold ingredients together until all of the flour is mixed into wet ingredients to form a batter.
With some left over melted coconut oil from pan or bowl (whatever you used to melt oil) use a pastry brush to oil your muffin pan.
Evenly distribute batter into the muffin tins and bake for 18-20 minutes.
Let cool and Enjoy!