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 contain whole spelt flour and buckwheat, are hence wholesome and without refined sugar. I used coconut blossom sugar and maple syrup as a sweetener. The pears make them juicy and add some fruitiness.
Have fun baking these!
Chocolate and pear muffins
- 2 ripe pears, peeled and cubed ( I used Williams pears )
- 200 grams whole spelt flour
- 100 grams buckwheat flour
- 2 tbsp raw cacao
- pinch of salt
- 2 tsp baking powder
- 80 grams coconut blossom sugar
- 2 tbsp almond butter
- 1 tsp ground vanilla
- 2 tbsp maple syrup
- 300 ml almond milk
- 1 organic, range-free egg
- 60 grams dark chocolate (preferably sweetened with coconut blossom sugar)
For the glaze
- 80 grams dark chocolate (preferably sweetened with coconut blossom sugar)
Preheat oven to 180°C/350°F and grease a muffin tray.
In a large mixing bowl mix all dry ingredients. Whisk together maple syrup, almond butter, egg and almond milk and mix with the dry ingredients. Melt the chocolate in a double boiler over simmering water and add to the batter. Fold in the pears and fill into the prepared muffin tins.
Bake on the middle rack for about 20-25 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.
For the glaze melt the chocolate in a double boiler over simmering water and drizzle over the muffins.