These delicious muffins are ideal as a weekend breakfast treat, or would make a perfect afternoon snack. Much of the sweetness comes from the pear, which also keeps them wonderfully moist. We love using cinnamon for its natural sweet flavour, and it also positively supports our blood sugar levels. These are high in fibre and taste fantastic.
Pear and Cinnamon Breakfast Muffins
- 170g white or wholemeal spelt flour (or gluten free if required)
- 1½ tsp ground cinnamon
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 30g dark muscovado sugar
- 30g maple syrup
- 1 pear, grated
- 1 cm fresh ginger grated in (don't bother cutting the skin off)
- 40ml coconut oil (melted)
- 1 egg
- a large handful raisins
- splash of milk (nut, almond, coconut or regular dairy all work - approx 40 ml)
- oats to sprinkle at the end
- Preheat the oven to 180C.
- Line your muffin tin with muffin cases.
- Place your dry ingredients into a large bowl and mix together (flour, cinnamon, bicarbonate of soda, baking powder, sugar).
- Place all your wet ingredients into another large bowl and mix (egg, grated pear, ginger, coconut oil, maple syrup).
- Sift your dry ingredients over your wet ingredients and gently fold the mixture together.
- Add your raisins.
- If it feels a bit thick add a splash of milk (you can use dairy free alternatives or even just water to help loosen - approx 40ml). Try not to over stir as it will result in a dense muffin.
- Spoon into your muffin cases two thirds full and sprinkle with oats. Place in the oven and cook for 15 minutes or until a skewer can be inserted and when removed it comes out clean.
These are best warm from the oven but freeze brilliantly too.
Jo Warner says
Hi there, I just discovered your website & instagram recently and love your wide variety of healthy option food to feed the family. I follow a lot of healthy types, but your page is refreshingly straight forward and achievable. Not to mention, my first recipe I tried was the pear and cinnamon muffins, and oh my, they are delicious! Can’t wait to try out some others, especially dinner ideas.
Quick question regarding the blubbery and orange muffins, can you use wheat spelt flour instead of white spelt? I couldn’t get hold of any white spelt at the supermarket.
Many thanks & keep up the fab work!
(just another mum trying to create a healthy balance for my kids!)
Hi there Jo,
Thank you so much for getting in touch. I cant tell you how nice it is to here from people saying they enjoy what we do. Its all done out of the love of food and trying to just spread a positive message and there are times were we really question what we are doing, so the occasional little message goes a very long way.
Now re your question – yes you can use wheat spelt – it will result in a slightly denser muffin but I often use just that if its all I can get my hands on. If you want a slightly lighter more “bouncy” muffin then a not quite so healthy (re the gluten content and processed-ness) option is to use half white flour (ideally organic?) and half wheat spelt. I hope it all goes well and again many thanks for your kindness. G xx
Jo Warner says
Thanks Georgie for getting back to me. Sounds like sound advice!
And please don’t question what you do, I bet you are helping so many parents out there! I also tried your fish curry with spinach and coconut last night, it was fab & went down well with the whole family 😉
Can’t wait to get trying out some more recipes soon!