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Pear Muffins with Almond Meal Streusel

I usually have these ready to pass over the car seat to the kids at school pick up or on road trips, but most often they are waiting  on the bench, cooling down to the most perfect temperature. They have just enough sweetness, with all the added benefits of fiber and protein, and filling enough to not ruin your appetite for your next meal.

Prep Time     20 minutes

 Fridge time                              1 – 3 hour – until top layer is firm 

Nutritional profile 222 Calories Carbs 23g
Fat 10g Protein 8.5g

 

Servings – 14 cakes 

For the pears: Place the pears, water, vanilla bean, ground cinnamon and cardamom in a pan and place over medium heat, allow to come to the boil, turn down and continue to cook, stirring occasionally, until the pears are just beginning to evenly soften, about 12-15 minutes. Remove from the heat and let cool.

3 medium pears, cored and diced into chunks

1 vanilla bean pod

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

1 cup water 

 

For the streusel: Place the flour, almond meal, sugar, salt, ground cinnamon and cardamom in a medium sized mixing bowl. Add the cold butter and with your fingers rub the butter into the dry ingredients until it is textured and has large clumps of butter throughout it. Set aside

60 grams stone milled flour

25 grams almond meal

30 grams maple syrup

¼ teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

45 grams unsalted butter, cold and cut into cubes

 

For the muffins:

300 grams stone milled flour

2 teaspoons baking powder

2 scoops noway vanilla caramel protein powder 

½ teaspoon salt

50 grams maple syrup

2 large eggs

100 grams unsalted butter, melted and cooled slightly

180 grams greek yogurt 

2 teaspoons vanilla bean extract

50 grams dark chocolate, roughly chopped

Method:

  1. 1. Pre-heat the oven to 180 C (350 F). Line a 12 x cup muffin tin with paper liners. Set it aside.
    2. Whisk the all-purpose flour, baking powder, protein powder and salt in a large sized mixing bowl. Add in the maple syrup and whisk until it is evenly distributed throughout the dry ingredients.

     

    3. Place the eggs, melted butter, greek yogurt and vanilla bean into the flour mix and combine until smooth and incorporated.  Add in the cooled pears and white chocolate chunks and fold until evenly incorporated.

     

    4. Spoon the batter evenly into the paper liners, filling them no more than 2 / 3 thirds full then sprinkle the tops of the muffins generously with the streusel.

     

    5. Bake, for 20-25 minutes, or until golden brown on top and a skewer inserted into the middle comes out with a few moist crumbs attached. Remove from the oven and let cool.