1/4 cup (60 ml) unsweetened almond drink or milk/vegetable drink of your choice
1/4 cup (60 ml) maple syrup
2 tablespoons (30 ml) canola oil or vegetable oil
1 teaspoon (5 ml) vanilla extract
1/2 cup (125 ml) blueberries
Preparation
Place the rack in the center of the oven, and preheat the oven to 375°F (190°C). Line 12 muffin cups with paper liners. In a bowl, combine the flours, oats, oat bran, baking powder, baking soda, and cinnamon.
In another bowl, beat together the pear purée, eggs, yogurt, almond milk, maple syrup, oil, and vanilla.
Gently stir the dry mixture into the moist ingredients. Add the blueberries and stir just until they are evenly distributed throughout the batter.
Using a scoop, divide the batter among the muffin cups. Bake for 25 minutes, or until the tops of the muffins are golden brown.
Let cool for at least 15 minutes before eating, or let cool completely before placing in an hermetically sealed container in the freezer.
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