Carob muffins with pear and blueberries (vegan and gluten free).

Carob muffins

Pears, carob and blueberries are friends in these nourishing muffins. 
0 from 0 votes
Print     Pin
Course: Snacks and sides, Sweet treats
Cuisine: Gluten free, Vegan
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 12
Calories: 123kcal
Author: Judy Moosmueller and Jennifer Leckey

Ingredients

  • 2 tbsp chia seeds, (or flax seeds)
  • 2 cups oats, (200g)
  • 1/2 cup rapadura sugar, (75g)
  • 1/2 cup carob powder, (50g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup pear puree, (180ml)
  • 1 1/2 cups blueberries, (150g)
  • 1 tsp vanilla essence
  • 1/2 tsp salt

Instructions

  • Pulverise the chia/flax seeds with a coffee grinder, then mix them with 6 tablespoons of water and let sit for 30 minutes.
  • Preheat your oven to 180C (350F).
  • Grind the rolled oats in a food processor and transfer into a bowl with all the other dry ingredients and mix. 
  • In another bowl combine all the wet ingredients and gently fold together with the chia gel, dry mix and blueberries. 
  • Dollop the mixture into cupcake holders and bake for about 20 to 30 minutes until a skewer comes out clean. 

Notes

  • Recipe from There's a beetroot in my cake, by Judy Moosmueller and Jennifer Leckey. Republished with permission of the authors. 
  • I made my own pear puree by peeling, coring and chopping three pears, cooking them in a saucepan with a little water until soft (about 10 minutes), then pureeing with a stick blender. This made about 1 cup of pear puree. 
  • Rapadura sugar wasn't available, so I used soft brown sugar instead. 

Nutrition information

Calories: 123kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Sodium: 207mg | Potassium: 172mg | Fiber: 4g | Sugar: 14g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!