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Chocolate and pear muffins

Prep Time 10 minutes
Cook Time 20 minutes
Servings 12

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

  1. Preheat oven to 180°C/350°F and grease a muffin tray.

  2. 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.

  3. Bake on the middle rack for about 20-25 minutes. The muffins are ready when a toothpick inserted in the middle comes out clean.

  4. Leave in the forms to cool for some minutes, then take out and let cool completely.

  5. For the glaze melt the chocolate in a double boiler over simmering water and drizzle over the muffins.