Pears are loveliest in the fall, and our favourite way to cook up all of those beautiful farmers’ market pears is to make batch after batch of these healthy millet muffins. This recipe calls for spelt—a type of ancient wheat with a nutty taste that works perfectly with pear—but you can sub in gluten-free or millet flour if you’re following a gluten-free diet. The resistant starch from the grains and pears in this recipe helps to feed the good bacteria in your digestive system, making this the perfect gut-healthy breakfast.
Ingredients
2 c spelt flour (can substitute gluten-free flour blends or millet flour)
1⁄2 c whole rolled oats
1⁄4 c melted coconut oil or avocado oil
1⁄2 t baking soda
2 eggs
2 t vanilla extract
1⁄2 c nut milk or oat milk
2 medium pears (finely chopped)
1⁄2 c maple syrup
1⁄4 t sea salt
Instructions
- Whisk the eggs, vanilla, and nut milk together in a large bowl until well incorporated.
- Whisk the dry ingredients in a separate bowl, then add the wet ingredients into the batter.
- Fold in the pear pieces and pour into a lined muffin tin.
- Bake at 350°F for 20–25 minutes.
Yield
12 muffinsCooking time
25 minutes
Preparation time
10 minutes
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