Pear, Cacao, Ginger Buckwheat Muffins

Part III: On-The-Go Breakfast Series 


Pear, Cacao, Ginger Buckwheat Muffins!

Welcome Back!  Here is my third recipe part of my On-The-Go Breakfast series.  I love baking muffins, as they are the perfect compact quick and in a hurry food when you’re racing out the door.  I don’t buy muffins out in café’s or bakeries as they are larger than I’d like and are a meal within itself.  You’re full not just after breakfast, but way past lunch time.  I prefer to make them homemade to control the ingredients and they’re so much better for me.  These muffins contain buckwheat flour, a high fiber, high protein flour you can use instead of whole wheat flour. The muffins are moist and loaded with chunks of pear and to top it all off, I added chopped pear and crystallized ginger.  On the go goodness!  If you have been in a breakfast rut, let this week’s breakfast recipes help you break free.

Pear, Cacao, Ginger Buckwheat Muffins//makes 12
Loosely adapted from Alyssa Noui@suppingood

4 firm Bosc pears, medium dice, peeled
Juice of 1 lemon
1 tablespoon brown sugar
¾ cup buckwheat flour
¾ cup almond meal
½ cup unbleached, all-purpose flour
¼ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ginger
1 stick (1/2 cup) butter, melted
2 eggs
¼ cup coconut yogurt
½ cup unsweetened non-dairy milk or any milk of your choice

Preheat oven to 350 degrees

Toss pears with lemon juice and the 1 tablespoon brown sugar.  Allow to macerate for 30 minutes.  Spread a single layer of pears on a parchment lined baking sheet and roast for 15-20 minutes, stirring every 5 minutes.  Roast until brown and tender.

In a large mixing bowl, combine all the dry ingredients.  In a separate bowl or stand mixer, mix the butter, eggs, yogurt and milk.  Add the dry ingredients to the wet ingredients. Mix until well combined. Fold in the diced pear, saving some for garnish.  Evenly divide the batter among 12 paper-lined muffin tins.  Top each muffin with the remaining pear and sprinkle with crystallized ginger.  Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Gluten-Free Apple Almond Muffins

Okay, confession time.  I generally don’t make the healthiest of muffins.  Okay wait, I will add whole grain flour to it to feel better about the whole situation, but they generally borderline between breakfast and dessert pastry.  But, you know what, I am a firm believer in moderation and that there are some foods that taste better unaltered.  However, this time around, I wanted to make a healthier muffin.  This Gluten-free Apple Almond muffin is sweetened with dates and applesauce.  The flours I used were Gluten-Free Oat flour, Almond flour and Buckwheat flour. The result is a moist muffin with lots of cinnamon flavor and the added applesauce filling and sliced apples on top are everything.  

Gluten-Free Apple Almond Muffins//Yield 12 muffins
Adapted from Aysegul Sanford's recipe at Foolproof Living

1-cup Gluten Free Oat Flour (I used Bob's Red Mill GF Oat Flour)
1-cup almond flour/meal (I used Trader Joe's Just Almond Meal)
2/3 cup buckwheat flour
2 tablespoons arrowroot powder
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon, more for sprinkling in the end
½ teaspoon sea salt
10 fresh Medjool dates, pitted and chopped
2/3 cup plain coconut yogurt
1/3 cup coconut oil
3 large eggs, at room temperature
2/3 cup unsweetened applesauce, divided *2
3 medium size apples, peeled and cored – divided

Pre-heat the oven to 400 degrees. Spray a 12-cup muffin time lightly with oil spray and fill each cup with muffin. Add oat flour, almond flour, buckwheat flour, arrowroot powder, baking powder, baking soda, cinnamon and salt to stand mixer. 

Place the dates, yogurt, coconut oil, eggs, and 1/3 cup of the applesauce in the bowl of your food processor. Process until smooth, 40-50 seconds.   Add the wet ingredients into the dry ingredients.

Grate 2 of the apples and fold them (with their juices) into the batter. Slice the third apple thinly and set aside. Drop a heaping tablespoon of the muffin batter into each muffin tin. *Divide the rest of the reserved applesauce amongst 12 muffin tins (each should be around 1-teaspoon applesauce). Cover each muffin tin with the rest of the batter.

Top each muffin batter with 3 thin slices of apple. Gently press them down. Sprinkle each muffin with a little bit of cinnamon. Bake for 20-22 minutes.
Let cool for at least an hour before serving.