Pear + Bitter Chocolate Muffins (Free From)


These muffins are great as they are suitable for many different dietary requirements. Sugar-free, Gluten-free, Dairy-free and can also easily be made vegan.


-4 tablespoons olive oil

-6 tablespoons ground almonds (+2 tablespoons of agave syrup if you want a sweeter muffin)

-1 beaten free-range egg (For a vegan alternative, use 1 mashed banana or 50ml coconut milk)

-1 teaspoon vanilla essence

-A glug of apple juice

-A sprinkle of ground cinnamon

-3 average sized organic pears (peeled and grated)

-4 tablespoons of Fairtrade cocoa powder

-1 big teaspoon of gluten free baking powder or bicarbonate of soda

-Approx. 150g white gluten free flour

-Some chopped nuts to sprinkle on top, or you could make an icing of your choice

-Optional add 3 tablespoons of ground flaxseed to the mix




Preheat the oven to 180 degrees.

Lay out cup/muffin cake cases on a tin.

Mix together ground almonds and olive oil, add vanilla, baking powder/bicarbonate of soda and cinnamon, beat in the egg. Next, add the grated pear, glug of apple juice and the cocoa. Fold the flour in then serve into the muffin cases. Sprinkle some chopped nuts over the top.

Keep in the oven for about 15 minutes, maybe 20 – just make sure you check if they are cooked by piercing the centre with a thin knife.




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