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Family Favorite - Feeding our calm

Prep Time: 15 min

Cook Time: 35 min

Servings: 12 Muffins

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- 2 cups gluten free rolled oats, ground into a flour
- 3/8 cup maple syrup
- 1 1/2 Tsp cream of tartar
- 3/4 tsp baking soda
pinch sea salt
- 1 cup milk of choice
- 1  egg
- 1 tsp vanilla extract
- 6 T smooth cashew butter (can sub for any nut butter of choice)
- 1/2 - 1 cup peeled and diced pear (about 1 pear)

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1) Preheat the oven to 350.

2) Line 12 muffin tins with muffin liners, or grease the tin.

3) Grease a 10-12 count muffin tin generously with cooking spray/oil and set aside.

4) Grind oats 7 seconds/ speed 10


5) In a large mixing bowl, combine the dry ingredients and mix well. 10 seconds/ speed  2

6) In a small bowl, whisk the milk, vanilla extract, maple syrup, and egg.

7) Pour into the dry mixture.


8) Add the nut butter and mix very well until a batter is formed. Thermomix, 30 seconds/ speed 4. Scrape the sides of mixer and then mix 10 seconds/ speed 4.


9) Add the diced pear and use a spatula to fold into the batter by hand.


10) Pour the muffin batter directly into the prepared muffin tin, or use a heaping 1/4 cup, to divide the batter evenly. The batter should fill 12 muffin tins perfectly.


11) Bake for around 30-35 minutes or until golden brown on top and a toothpick comes on clean.


12) Remove from oven and allow to cool for 5 minutes in the muffin tin, before removing to a wire rack to cool completely.

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