Pear, Lupin Flour & Oat Muffins
(Thanks Claire)
Gluten-free option | Makes 10–12 muffins
Ingredients
- 1 cup rolled oats
- ½ cup lupin flour
- ½ cup plain flour (or use almond meal for GF)
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger (optional)
- Pinch of salt
- 2 ripe pears, grated or finely chopped (about 1½ cups)
- 2 eggs
- ⅓ cup olive oil or melted butter
- ¼ cup maple syrup or honey
- ½ cup Greek yoghurt or plant-based yoghurt
- 1 tsp vanilla extract
Optional add-ins
• ¼ cup walnuts or pecans, chopped
• ¼ cup sultanas or dates, chopped
• Sprinkle of oats or seeds on top
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Method
1. Preheat your oven to 180°C (350°F). Line a muffin tray with paper liners or lightly grease.
2. In a large bowl, mix together:
• oats, lupin flour, plain flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In another bowl, whisk:
• eggs, oil, maple syrup, yoghurt, and vanilla. Stir in the grated/chopped pear.
4. Combine the wet and dry ingredients. Mix gently until just combined — don’t overmix.
5. Fold in any optional add-ins like nuts or dried fruit.
6. Spoon batter into muffin tins (about ¾ full). Sprinkle with extra oats or seeds if desired.
7. Bake for 20–25 minutes, or until golden and a skewer comes out clean.
8. Let cool for 5 minutes in the tray, then transfer to a rack.
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Tips
• These freeze well! Just defrost overnight or warm gently in the oven.
• If your pears are very juicy, you can slightly drain the grated pear to avoid soggy muffins
• If mixture is too moist add a little extra lupin flour or oats.
