Breakfast for 10

Pear Almond Muffins

Name: Pear Almond Muffins
Total time: 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups almond flour; 1/3 cup oat flour; 1 tsp cinnamon; 1 tsp ground cardamom; 1 tsp baking soda; 1/4 tsp fine sea salt; 1/3 cup pure maple syrup; 1/4 cup unsweetened applesauce; 1/4 cup good extra virgin olive oil or melted butter; 2 large eggs; 1 1/2 tsp pure vanilla extract; 1 ripe but not overripe pear; 2 tsp cane sugar or raw sugar

Almond and oat flour muffins fold in ripe pear, maple syrup, and warm spices before baking until tender.

$0.17per serving $

30 minstart to table

10servings

American Vegetarian Kid-friendly Budget Breakfasts Back to school

Ingredients

2 cups almond flour
1/3 cup oat flour
1 tsp cinnamon
1 tsp ground cardamom
1 tsp baking soda
1/4 tsp fine sea salt
1/3 cup pure maple syrup
1/4 cup unsweetened applesauce
1/4 cup good extra virgin olive oil or melted butter
2 large eggs
1 1/2 tsp pure vanilla extract
1 ripe but not overripe pear
2 tsp cane sugar or raw sugar

Steps

Heat the oven to 350 F and oil a 10-cup muffin pan.
Whisk the almond flour, oat flour, cinnamon, cardamom, baking soda, and salt in a bowl.
Stir in the maple syrup, applesauce, olive oil or melted butter, eggs, and vanilla.
Fold in the diced pear until just combined.
Divide the batter among the muffin cups and sprinkle with cane sugar.
Bake for 18 to 20 minutes until the muffins are firm and a tester comes out clean.

Main ingredient on sale this week? See what to make with eggs on sale.