I love fall and all it’s glory. So much goodness, nourishment, and warmth. I believe in eating with the seasons since what’s in season (locally, wherever you live) is naturally what our bodies need. So although you may love your smoothies and raw foods ( I sure do), if you’re in cold weather, you might benefit more from cooked local and seasonal foods.
The San Francisco cool weather sure has me wanting starchier and more grounding foods. Like pears, winter squashes and persimmons. Yum!
I gotta say that I’m not the best baker, but I’ve been surprising myself lately as I get more comfortable with it.
These muffins are the perfect amount of sweet for a morning or afternoon treat.
- 1 cup of oat flour (ground up gluten-free oats) or almond flour
- 1 cup gluten-free rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon nutmeg
- Pinch of sea salt
- 2 organic pasture-raised eggs
- 1/2 cup spring water or almond milk
- 1/4 cup raw honey
- 1 teaspoon vanilla
- 2 ripe pears, diced
- Coconut palm sugar, to garnish muffins
Makes 8 muffins.
- Preheat oven to 350F.
- Place all dry ingredients in a bowl and mix.
- Which together eggs, spring water or almond milk, raw honey, and vanilla.
- Pour egg mixture onto dry ingredients and mix to combine well. Add diced pear and mix again.
- Coat muffin molds with coconut oil or organic butter. Pour about 1/4 cup of batter into each mold and garnish with a few pinches of coconut palm sugar.
- Bake for 10-15 minutes, until toothpick comes out clean when inserted into center of muffin.