Pear and Raspberry Muffins

Who doesn’t love a muffin? They’re a quintessential part of homemade baking that’re oh so tasty, easy to make and will leave your kitchen smelling delicious. I mean, that smell of warm muffins is such a comforting and cosy scent! These muffins feature both pear and raspberries, but feel free to get creative and swap the pear for apple and the raspberries for another type of berry. Enjoy!

Makes 12 muffins

½ cup almond meal
1 cup oat flour
½ cup rolled oats
1 pear, grated
1 cup raspberries (frozen or fresh)
2 eggs, beaten
1 teaspoon vanilla extract
¼ cup extra virgin olive oil
¼ cup rice malt syrup, maple syrup or honey

1. Preheat your oven to 180 degrees Celsius conventional
2. In a large mixing bowl, combine the almond meal, out flour and rolled oats
3. F old through the grated pear and raspberries
4. In a separate bowl, whisk together the eggs, vanilla extract, extra virgin olive oil and sweetener
5. Pour the wet mixture into the dry mixture and gently mix until well combined
6. Spoon the mixture into a greased muffin tin
7. Pop them into the oven and bake for about 30 minutes or until a skewer inserted into the middle comes out clean 
8. Leave them to cool in the muffin tin for about 15 minutes, then transfer to a wire rack to finish cooling (or enjoy one while still warm, so yum). Enjoy!