If you’ve been enthusiastically buying or harvesting freshly picked apples and pears since the season began in September, your zeal for eating them raw and solo daily may be waning a little. If so, here is a super healthy muffin recipe that you can combine both fruits in for a tasty alternative.
Fall Harvest Fruit Muffins
1 cup whole wheat flour
1 cup spelt or oat flour
1 cup pecans or walnuts
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch nutmeg
1/2 teaspoon salt
1 cup grated apple (1 apple)
1 cup pear diced into small cubes (1 pear)
1/2 cup melted coconut oil
1/2 cup honey
1/3 cup brown sugar
2 eggs
Non-dairy buttermilk (1 teaspoon vinegar combined with 1/2 cup milk alternative)
1 teaspoon pure vanilla extract
Zest of 1 orange
1⁄4 cup orange juice (taken from orange you zested)
Preheat oven to 350 ̊F and grease muffin tins. In a bowl, mix together the flours, salt, spices, sugar, baking soda and baking powder. In another bowl, mix the honey, oil, eggs and non-dairy buttermilk (let milk and vinegar rest for 5 minutes after combining before adding to the other liquid ingredients). Add the vanilla, orange juice, apple and pear to the wet ingredients. Then stir this into the flour mixture along with the orange zest and half of the nuts until just combined, not over-stirred. Fill muffin tins, top with remaining nuts, and bake for 25 minutes – or when a toothpick comes out clean – for full size muffins (putting in enough for muffin tops). Makes 12 muffins. 


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