Almond, Pear, and Flax Seed Muffins with Oat Crumble
By Thrive™ Culinary Algae Oils
Almond, Pear, and Flax Seed Muffins with Oat Crumble - serves 14
Ingredients
Muffin
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1 3⁄4 Cup gluten-free flour (I like C4C brand)
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2/3 Cup almond meal or ground almonds
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2 Teaspoons baking powder (confirm brand ingredients if celiac)
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1⁄2 Teaspoon cardamom
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1⁄4 Teaspoon kosher salt
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1 Tablespoon flax seeds
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1⁄4 Cup Thrive™ Culinary Cardio Oil (buy here: LINK opens in new tab)
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1 Cup sugar
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1 Cup unsweetened applesauce
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5 Eggs
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1⁄4 Cup unsweetened almond milk
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1 Tablespoon vanilla extract (confirm brand ingredients if celiac)
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1 Teaspoon almond extract (confirm brand ingredients if celiac)
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2 Bartlett pears, peeled and diced
Oat Crumble
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1 Tablespoon flax seeds
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1⁄2 Cup gluten-free old-fashioned oats
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1⁄4 Cup packed light brown sugar
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2 Tablespoons maple syrup
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Pinch of kosher salt
Preparation
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Preheat the oven to 350ºF. Line two muffin tins with paper wrappers.
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Crumble: Combine all of the ingredients, pressing them together to form a crumble.
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Muffins: Mix all of the dry ingredients together in a bowl and set aside.
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In a separate bowl, whisk the oil and sugar in the bowl of an electric mixer fitted with the paddle attachment, until pale, about 3 minutes. Add the remaining wet ingredients and mix until well incorporated. Then add the dry ingredients and mix until just blended. Add the pears, folding them into the batter.
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Divide the batter evenly and top with the crumble. Bake for 20 to 25 minutes, until a cake tester comes out clean and the muffins bounce back when pressed.
