Recipes

Blueberry Pear Muffins

Recipes / Accompaniments
  • Preparation : 20 minutes

  • Cooking : 25 minutes

  • Yield : 12 muffins

Ingredients

  • (1 cup + 2 tablespoons) of Organic Quick Oat Flakes

  • 3 tablespoons of Organic Oat Bran

  • 1 1/2 tablespoons of baking powder

  • 1/2 teaspoon of baking soda

  • 1 teaspoon of ground cinnamon

  • about 3 very ripe pears, peeled and mashed

  • 2 eggs

  • 1/4 cup of plain Greek yogurt

  • 1/4 cup of unsweetened almond drink or milk/vegetable drink of your choice

  • 1/4 cup of maple syrup

  • 2 tablespoons canola oil or vegetable oil

  • 1 teaspoon vanilla extract

  • 1/2 cup blueberries

The recipe

  • Place the rack in the center of the oven and preheat to 190 degrees Celsius (375 degrees Fahrenheit). Line 12 muffin pan cavities with paper liners.

  • In a bowl, combine flours, rolled oats, oat bran, baking powder, baking soda and cinnamon.

  • In another bowl, whisk together pear puree, eggs, yogurt, almond drink, maple syrup, oil and vanilla.

  • Stir dry mixture into wet ingredients, stirring gently. Add the blueberries and stir to distribute them in the batter.

  • Using a portioning spoon, spread the batter into the pans. Bake for 25 minutes or until muffin tops are golden brown.

  • Let cool at least 15 minutes before serving or cool completely before placing in an airtight freezer container.

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