Pear Oat Muffins

These pear oat muffins were inspired by the pears that my great uncle gave me from his tree. I needed to make things because I can’t eat all of those pears before they go bad, so we made some muffins! I hope you enjoy them too. I made these gluten free, dairy free, and egg free, but you could easily swap out your appropriate ingredients in those places too.

Let me know in the comments if you give this recipe a try!

Pear Oat Muffins

1 cup old fashioned oats
1 cup plant milk
1 cup gluten free flour (I used Bob’s Redmill all purpose)
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cardamom
dash of cinnamon and nutmeg
½ cup brown sugar
1 flax egg beaten
¼ cup olive oil (or any neutral-tasting oil)
1 teaspoon vanilla extract
1 ½ cups fresh diced pears (about 1½ medium pears)

Optional Topping:

2 tbsp brown sugar
2 tbsp melted butter

Preheat oven to 400°F. Lightly spray or grease a muffin tin with oil. Set aside.In a large bowl, combine oats and milk. Let sit 15 minutes. In a second mixing bowl, whisk flour, baking soda, baking powder, salt, and cardamom. Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold pears into the batter. Spoon the batter evenly into the prepared muffin tin. If using the crunchy topping: Stir the butter and sugar until the brown sugar dissolves. Top the muffin batter evenly with the mixture. Bake 12 minutes. Remove from the oven. Let the muffins cool in the pan 5 minutes. Transfer to a cooling rack. Enjoy these muffins warm or freeze for later.