Sometimes new recipe ideas struck me like a lightening bolt. The same happened with this one here. It was a rainy afternoon and I was almost on my way to do some grocery shopping. Well it suddenly hit me and I wanted chocolate and pear muffins so bad that the groceries had to wait until I was done mixing some batter and waiting for these babies to bake. They were so quick and easy to make and I thoroughly enjoyed one or two with a cup of tea after coming back from shopping.
These muffins are vegan, gluten free and without refined sugar. I used coconut blossom sugar and date nectar as a sweetener. The pears make them juicy and add some fruitiness.
Chocolate and pear muffins
- 2 cups buckwheat flour
- 1 cup coconut flour
- 1 cup corn flour
- 4 tbsp raw cacao
- 2 tsp baking powder
- 3/4 cup coconut blossom sugar
- 2 tbsp chia seeds
- 4 tbsp coconut oil
- 1 tsp ground vanilla
- 5 tbsp date syrup
- 3 ripe pears, peeled and cubed ( I used Williams pears )
- 4 cups almond milk
Preheat oven to 180°C/350°F and oil a muffin tray with coconut oil.
Mix chia seeds with one cup of the almond milk and leave to expand for 10 minutes.
In a large mixing bowl mix all dry ingredients. Mix in date syrup, coconut oil, chia seeds mixture, pears and remaining almond milk. Fill into the prepared muffin tins.
Bake on the middle rack for about 35 minutes. The muffins are ready when a toothpick inserted in the middle comes out clean.
Leave in the forms to cool for some minutes, then take out and let cool completely.