There were 2 pears on the kitchen counter. Making these muffins with them was the obvious choice.

They’re not too sweet, have a subtle pear flavour and hearty crunch. Perfect for breakfast or a snack.


Pear and Almond Muffins

These muffins are dairy free. Made with pears and nuts, these muffins are just sweet enough with a delightful nutty crunch.
Course: Desserts
Dietary: Dairy Free, Vegetarian
Servings: 12 muffins


  • 3/4 cup rolled oats
  • 1 cup all purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tsp baking powder
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 3/4 tsp Salt
  • 2 firm pears
  • 6 tbsp coconut oil
  • 2/3 cup sugar
  • 1 cup almond milk
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup Almonds toasted and chopped, divided

You Will Also Need

  • 1 12 hole muffin/cupcake tin
  • 12 muffin / cupcake liners


  • Preheat the oven to 180°C and line a 12 hole muffin tray with liners.
  • In a mixing bowl, combine the oats, flours, baking powder, ginger, cinnamon and salt. Mix well and set aside.
  • Peel the pears and grate them into a bowl using the large holes of a box grater. It should yield one heaped cup
  • Melt the coconut oil in a pan over medium heat. Once melted remove from heat and add sugar. Mix together until well combined. Whisk in the almond milk, eggs, vanilla and shredded pear until you have a loose batter. Add the flour mixture and fold it in gently, being careful not to overmix. Stir half the almonds into the batter.
  • Fill the muffin cups nearly to the top and sprinkle the remaining almonds. Bake until the tops are golden brown and a toothpick inserted into the middle comes out clean, 25-27 minutes.
  • Let the muffins cool for 10 minutes before removing them from the muffin tin. Serve warm or room temperature.
  • Store in an airtight container for up to 3 days.


You can use any nuts and replace the almond milk with any type of plant or nut based milk.


Adapted from Sprouted Kitchen

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