Aug – Pear Crumble Mini Muffins Cookalong

What you need

• 150g plain  flour (video shows white – but wholewheat for preference)
• 40g oats (use gluten free if preferred)
• 1 tsp cinnamon
• small pinch of baking soda
• 1/4 tsp salt
• 3 ripe pears, puréed (cores removed)
• 1 egg
• 70ml unsweetened almond milk
• 40g coconut oil, melted
• 4 tbsps honey (or use natural sweetener of choice)
• 1 tsp vanilla extract

For the topping:

• 30g oats (use gluten free if preferred)
• 20g coconut oil, melted
• 2 tbsps honey
• 1/2 tsp cinnamon

Makes 20 mini muffins (or 6 normal sized muffins)
Per muffin:
108 calories
4g fat
17g carbs
1g protein
Preheat oven to 170°C/350°F.

• Place 20 mini muffin cases or 6 regular muffin cases in a muffin tin.
• Sieve the flour into a large bowl. Add the oats, cinnamon, baking soda and salt.
• In a separate bowl mix the pear purée, egg, coconut oil, almond milk, honey and vanilla
  extract.
• Add the wet ingredients to the dry mixture and stir to combine thoroughly.
• Divide batter amongst the muffin cases.
• Combine all of the topping ingredients in a small bowl.
• Sprinkle topping mixture over the muffins.
• Bake muffins for 20-25 minutes until golden. Allow to cool in the tin.

Store in an airtight container and refrigerate for up to 3 days or freeze on same day.