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.
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.