(flourless) Almond chocolate and pear muffins
Serves: about 9 muffins
  • 2 cups almond flour (I used Bob's Red Mill brand)
  • ½ cup rolled oats (replace this with more almond flour if you want grain-free muffins)
  • ¼ tsp. baking powder
  • ½ tsp. sea salt
  • ¼ cup honey
  • ¼ cup olive oil or melted coconut oil
  • ¼ cup coconut milk (or milk/buttermilk/other milk alternative)
  • 1 tsp. vanilla extract
  • 1 large egg
  • ½ tsp. baking soda
  • ½ cup chopped dark chocolate
  • 1 small pear, diced into little pieces
  1. Heat your oven to 375F and line a muffin pan with 9 liners (or grease the pan well).
  2. In a medium bowl, stir together the almond flour, oats, baking powder, and salt.
  3. In another bowl, whisk together the honey, oil, coconut milk, vanilla, egg, and baking soda until mostly smooth and fully combined
  4. Stir the wet ingredients into the dry, stirring in the chopped chocolate and pear at the end. Spoon the batter into the muffin tin, filling each cup almost to the top.
  5. Bake until brown and a toothpick inserted into a muffin comes out clean, 15-18 minutes. Allow to cool for 10 minutes in the pan, then transfer the muffins to a wire rack to finish cooling (or eat them warm!). These muffins are best eaten the day they are made, but I found they store pretty well if I kept them in the fridge.
Adapted from The Vanilla Bean Blog (who adapted them from Roost Blog)
Recipe by fiveandspice.com at http://fiveandspice.com/2014/04/02/flourless-almond-chocolate-and-pear-muffins/