Muffins are a great way to use up bits and pieces of fruit. Heck, even if you don’t have any fresh fruit at all you can add in nuts and dried fruit instead.
Plus there’s not an easier breakfast than grabbing a muffin on your way out of the door. Make these on a Sunday night and you have breakfast taken care of all week! Plus, muffins are the perfect way to use up the leftover fruit in your fruit bowl.
I love the way muffins come together in minutes and can feed you for breakfast, or even dessert – all week long. These muffins are also full of whole grains, flax seed and quinoa flour. Sweetened with stevia and agave nectar in addition to the apple and pear, then made fragrant and spicy thanks to the ground ginger and my favorite spice, cardamom.
You can change up the spices and fruit to customize them. Try cinnamon and cloves and all apple or just use ginger and pear – the possibilities are endless!
- 1½ cups whole wheat pastry flour
- ½ cup Roland Foods Quinoa Flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon salt
- wet ingredients:
- 2 tablespoon ground flax mixed with 4 tablespoons warm water
- 1 cup unsweetened nondairy milk
- ¼ cup agave nectar
- 1 teaspoon vanilla
- ⅛ teaspoon stevia
- 1 cup diced peeled apple (about 1 medium)
- ¾ cup diced peeled pear (about 1 medium)
- Preheat the oven to 350 degrees and prepare a muffin tin by either spraying with oil or use muffin liners.
- Mix the dry ingredients in a large mixing bowl and set aside.
- Mix the wet ingredients in a smaller bowl and then pour the wet ingredients in the dry.
- Mix thoroughly and divide the batter to fill the 12 muffins.
- Bake for 18 to 22 minutes or until a toothpick comes out clean.