Gluten Free Pear Oat Muffins

I was searching for easy make-ahead snacks for my one year old son. I waned something that didn’t need to be kept in the refrigerator or that would be too messy for him to eat so that they could be brought with us on our day trips. These pear oat muffins passed the test- even for taste- see below! Filled with home grown pears, cinnamon and whole grain oats, this muffin recipe is perfect for meal prep and GF too!

Store in an airtight container for up to 4 to 5 days, or wrap tightly and freeze for 2 to 3 months.

INGREDIENTS:

• 1 cup old fashioned oats/ oat flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp ground ginger

• 2 eggs

• ½ cup plain greek yoghurt (could sub DF yoghurt)

• ¼ cup coconut oil (melted)

• 1 teaspoon vanilla extract

• 1½ cup boiled diced pears (I boiled mine in cinnamon water so they’re extra ‘spiced’)

INSTRUCTIONS:

1. Preheat oven to 400°F. Lightly spray muffin tin or add silicone muffin cups. Set aside.

2. In a large bowl, combine all dry ingredients. Mix to combine

3. Stir the oil, eggs, yoghurt and vanilla into the dry mixture. A Stir just until combined

4. Gently fold boiled pears into the batter

5. Spoon the batter evenly into the prepared muffin tin

6. Bake 15-20 minutes then remove from the oven

7. Let the muffins cool before transferring to a cooling rack

8. Serve warm topped with peanut butter (optional) or freeze to enjoy later