Pear Spiced Protein Muffins

I usually drag my feet/ never get around to adding the recipes that you all ask for.But 'tis the season for sharing (and for baking!) So if we treat, make it a wholesome treat!

To me the perfect muffin has the following components: 1) Packed with secret super-foods 2) Minimal and natural sugar 3) High in protein 4) Contains fresh fruit 5) An interesting texture

I put this little combination together while doing the unspeakable: mixing and matching baking recipes. And guess what? It was a major win! It's super flavorful, has unexpected crunch and enough protein that you can actually eat it for breakfast without feeling guilty. Not to mention it filled my house with an incredible holiday scent.

Please be brave to substitute ingredients within their types (but not their amounts.) That means if I suggest amaranth (and you say "what the heck is amaranth?"), but have another similar grain like millet or rye flakes, then go for it! If I suggest pumpkin seeds (because they are packed with Vitamin A and Zinc for immunity), but you'd rather have a seasonal hazelnut, be my guest!

Being brave in our cooking allows us to take ownership with what we do, and learn to fall in love with healthy food. My ultimate goal for you this winter is to remove the struggle from your relationship with health and replace it instead with enjoyment. Hense, healthy holiday muffins.

Enjoy!

Pear Spiced Protein Muffins

Ingredients 3/4 cup dried amaranth or millet or rye flakes 1 cup gluten-free flour (I use Wholesome Chow High Protein Baking/ Pancake mix because of its high protein content + it's gluten-free. But I'd also suggest the Thomas Keller GF flour mix) 1/2 cup additional gluten-free flour (coconut flour, spelt, rye) If you are not GF, feel free to add whole-wheat pastry flour 2 tsp cream of tartar (optional) 3/4 tsp baking soda 2 tsp baking powder 1/2 tsp ground cardamom 1/2 tsp ground nutmeg (freshly grated preferred) 3/4 tsp kosher salt 1 cup of grated firm pear (aprox 1-2) 3/4 cup natural cane sugar (tubinado), honey or maple syrup (you can also can sub loosely packed dates) 6 Tbs coconut oil 1 cup yogurt, Kefir or coconut milk OR *gasp*, coconut milk eggnog (serious yum / slightly less healthy due to sugar content) 2 large eggs beaten 1 1/2 tsp pure vanilla extract 1 cup toasted pumpkin seeds

*Notes: 1) Chose the firmest pears you can and save the grating until the last possible moment to keep them from going brown. 2) I highly suggest the naughty addition of vegan eggnog, but be sure to minimize your sugar to 1/2> cup if you do. 3) This recipe makes approximately 12 standard muffins

Instructions

Preheat oven to 425.

Mix dry ingredients in a bowl. Set aside - Raw amaranth, flours, cream of tartar, baking soda, baking powder, salt, cardamom, nutmeg

Add sugar to a large bowl then melt coconut oil. Spoon tablespoons into the sugar and mix well. Then whisk in milk of choice, beaten eggs and vanilla. Lastly, grate 1 cup of fresh pear and then fold in gently. Be careful not to over mix.

Meanwhile, lightly toast your pumpkin seeds using the same coconut oil pan. Toast for 1-2 mins shaking often.

Mix in 1/2 the toasted pumpkin seeds to your mix. Reserve the 2nd half as a topper for each muffin.

Oil your muffin tin with coconut oil and fill the cups almost the top. Sprinkle each muffin with the remaining pumpkin seeds.

Put the muffins into the oven and immediately turn temperature down to 375. Bake for 22-27 minutes or until golden brown and feel firm to the touch. Or use the handy tooth pick trick: poke it in the middle, if it comes out clean it is ready. We all know that one, right?

When the muffins are ready, pull them from the oven and let them cool for 10 minutes. They will keep for 2 days if you store them in an airtight container or they freeze beautifully!

I like to serve these muffins with my immunity Rose Hip Jam so that I boost my health and lower my guilt, because I want to enjoy every fruit of my labor.

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In case you're wondering about my flour choice, here is a great high protein mix!