Saturday mornings can’t get much better than a freshly baked healthy muffin, an almond milk coffee and the sun out! This was my indulgence and a great start to the weekend.
I have used spelt flour as the base for these muffins. Technically, these aren’t wheat free (so if you’re gluten intolerant substitute it for gluten free flour!). Spelt is an ancient form of wheat that has quite a nutty flavour. It also makes the muffins dense and very filling.
I find spelt a lot easier to digest than normal wheat flour. Obviously I don’t eat it all the time but it’s nice to have every now and then.
The sliced pear on top adds a decorative element to the muffins. However, be sure that the muffins are completely cooked underneath the pear before serving.
This mixture can be made the night before. Then in the morning, spoon the batter into the tray and bake!
Vanilla pear spelt muffins
- 5 cups wholemeal spelt flour
- 1 tsp baking soda
- 1 TBSP cinnamon
- 1/2 cup desiccated coconut
- 3 pears: 2 diced and 1 thinly sliced for decoration
- 10 fresh dates, pitted and diced
- 1/2 cup walnuts, roughly chopped
- 1/3 cup honey
- 350mL water
- 1 tsp vanilla extract
- 1 tsp coconut palm sugar, for caramelising the pear on top
- Preheat oven to 180C/350F. Line muffin tray with baking paper or patty papers.
- In a large bowl, combine spelt flour, baking soda, cinnamon and coconut.
- Add pear and dates. Mix well.
- Add walnuts, honey, water and vanilla extract. Mix until all well combined*.
- Spoon into prepared paper. Top with sliced pear and sprinkle palm sugar on top.
- Bake for 20-25 minutes, until skewer comes out clean. Enjoy!
*Note: be sure not to over mix the muffins as the gluten in spelt breaks down fairly easily meaning they will have a crumbly texture.
How do you like to start your Saturday?