With the days getting darker and colder, I just can’t help myself baking some nice, comforting treats. Like these blueberry and pear muffins. They never last very long, the boys just gobble them up!
Ingredients (makes 12)
- 200g gluten free self-raising flour, e.g. Dove’s Farm or Sainsbury’s
- 1/2 tsp gluten free baking powder
- 2 Tbsp shredded psyllium husks
- 80g ground almonds
- 2 large eggs, beaten
- 100ml Greek yoghurt
- 100g almond butter
- 1 banana, mushed
- 2 Tbsp maple sirup
- 1-2 Tbsp milk
- 80g blueberries
- 80g pear, peeled, cored and chopped as small as you can
- 2 Tbsp gluten free oats (optional)
- Pre-heat your oven to 180 C.
- Sift the flour in to a large bowl, then mix in the baking powder, psyllium husks and ground almonds.
- In another bowl, mix together the eggs, Greek yoghurt, almond butter, banana and maple sirup.
- Stir the wet ingredients in to the dry ingredients until just mixed. Don’t over-mix, or the muffins will become too dense. If the mixture seems too dry (depends a bit on the size of your eggs), stir in 1 to 2 Tbsp of milk.
- Fold the blueberries and pear pieces in to the mixture.
- Line a muffin tray with 12 muffin cases and distribute the mixture evenly among them. Sprinkle the tops with some oats, if you like.
- Bake in the oven for 20 – 30 minutes, until starting to go golden brown (depends on your oven, old old one could do it in 20, our new one needed closer to 30).
- Leave to cool in the tin for 10-15 minutes before removing them, then leave on a cooling rack to cool completely.