Pear Raisin Oat Flour Muffins
We had some bosc pears in our produce box last week that didn’t get eaten right away, so we decided to bake with them! This seemed like the perfect opportunity to bake with my freshly two-year-old daughter. Well baking with a toddler is definitely not for the faint of heart, but we had a good time and these muffins turned out great! Ingrid really enjoyed practicing her cutting skills with these child safe knives and pretty much every measurement tool made it into the bowl at some point to “mix”. It was definitely messy, but I love getting her excited about being in the kitchen.
These muffins are made with oat flour and whole rolled oats and sweetened with fresh pears, dried raisins and a little bit of organic raw sugar. My daughter has enjoyed having half of a muffin with some plain yogurt as a snack, a great way to balance protein and fiber. A lot of toddler snacks incorporate more processed grains so this recipe is a great one to clean things up a bit. You can also swap out the fruit for blueberries, carrots, or other fruits and veggies and add nuts, flax or chia seeds.
Recipe for Oat Flour Muffins
1.5 cups of oat flour
1 cup of rolled oats
1 cup of non-dairy milk (we used cashew)
1/4 cup of melted coconut oil
1 egg, beaten
1 tbsp of apple cider vinegar
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
1 tbsp of cinnamon
1/4 cup of organic raw sugar (can use maple syrup instead)
1/4 cup of dried raisins
1/2 cup of fresh pear, diced (we left skins on!)
Preheat oven to 400 degrees and prepare a silicone muffin container on a baking pan.
Mix 1/2 cup of oat flour, 1 cup of oats, cashew milk and apple cider vinegar together and let sit while other ingredients are being prepared.
Combine dry ingredients together in a large mixing bowl.
Beat the egg and add with the oil to the dry mixture. Mix all the ingredients together until smooth including the first bowl of oats, milk and vinegar.
Fold in the pears and raisins (or substitute for other fruits and vegetables) and gently mix together.
Fill the muffin cavities 3/4 full and bake for 15-20 minutes (ours were perfectly done at 18 minutes!)