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
Ingredients
- 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)
Instructions
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Preheat oven to 180°C/350°F and grease a muffin tray.
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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.
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Bake on the middle rack for about 20-25 minutes. The muffins are ready when a toothpick inserted in the middle comes out clean.
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Leave in the forms to cool for some minutes, then take out and let cool completely.
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For the glaze melt the chocolate in a double boiler over simmering water and drizzle over the muffins.