Apple & Pear Crisp Muffins

A lunch box snack for those elevenses munchies; that 3pm slump; or as something sweet after lunch or dinner.

You’ll love these winter fruit muffins whenever you eat them. They’re also incredibly simple to make, so really what are you still doing here!? Go go go and fill your house with the smell of autumn!

Ingredients

For the crisp topping:

  • 20g butter [dairy or dairy-free]

  • 20g light brown sugar

  • 30g wholemeal flour

  • ¼ tsp ground cinnamon

For the muffins:

  • 240g wholemeal flour

  • 80g porridge oats

  • 20g ground flaxseed

  • 2 tsp baking powder

  • 1 tsp ground cinnamon

  • 250ml dairy-free milk

  • 1 tbsp vanilla extract

  • 125g light brown sugar

  • 150ml vegetable oil

  • 1 apple, grated

  • 1 pear, chopped into small chunks

Method

  1. Preheat the oven to 180ºc and place some muffin cases into a muffin tin.

  2. In a small bowl whisk together the butter and sugar for the crisp topping. Then stir through the flour and cinnamon. Leave to one side.

  3. In a separate large bowl combine the flour, oats, flaxseed, baking powder, and cinnamon.

  4. In a third bowl combine the milk, vanilla extract, light brown sugar, vegetable oil, grated apple, and pear chunks.

  5. Pour the wet ingredients into dry and combine thoroughly, before dividing the mixture between the muffin cases. Fill the cases roughly ¾ to the top.

  6. Sprinkle the crisp topping mixture on top of each muffin covering the whole surface.

  7. Bake in the oven for 25-30 minutes until a toothpick comes out clean.

  8. Allow to cool for 5 minutes before removing from the tin and eating. Enjoy!

Makes 6-8.

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