Tasty Oatmeal Muffins (with Pear)

Описание: This oat flour pear muffins recipe is naturally gluten-free, naturally sweetened with maple syrup, and filled with double the fresh fruits!

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What we use at the Food Metrica kitchen:⬇️

🛒- Blender which make perfect Oat flour: https://amzn.to/3inWLCh
🛒- Hand Mixer: https://amzn.to/3puFXel
🛒- Food Processor: https://amzn.to/3fZNdvJ
🛒- Loaf Pan: https://amzn.to/3pGz9ux
🛒- Silikon Spatula Set: https://amzn.to/3w0Chn3
🛒- Mason Jar 16oz: https://amzn.to/3fXY5dC
🛒- Jumbo muffin pan: https://amzn.to/3uXvSaZ

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--------------------------------- RECIPE -----------------------------------
INGREDIENTS
2 1/4 cups (270 g) oat flour*
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
3/4 teaspoon fine sea salt
1 1/2 cups (190 g) cubbed pear or apple
2 eggs
2/3 cup (160 g) unsweetened oat milk
3/4 cup (190 g) unsweetened applesauce
1/3 cup (100 g) maple syrup
3 tablespoons (40 g) olive oil (or any mild-flavored oil)
1 teaspoon vanilla extract
optional: turbinado sugar for sprinkling

INSTRUCTIONS
Preheat oven to 425°F (220°C). Generously grease 12 muffin tins with butter or nonstick spray, or line with muffin liners. Set aside.
In a mixing bowl whisk oat flour, cinnamon, baking soda.  Set aside.
In a separate mixing bowl, whisk together the eggs, milk, applesauce, maple syrup, oil, salt and vanilla extract until evenly combined.
Pour the mixture into the dry ingredients, and stir until the mixture is combined. 
Fold in cubed pear/apple. Let the batter chill about 5 minutes.
Divide the batter evenly into the prepared baking cups. 
Fill the cups full. Sprinkle a sugar on each (optional).
Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (175°C) and continue to bake for 15 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
Remove from the oven and place the pan on a cooling rack for 5 minutes.
Serve warm.  Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.

Notes: Puree oats in a blender or food processor until they reach a fine flour-like consistency. 

ENJOY!


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