|Prep Time||10 mins|
|Total Time||35 mins|
240g wholemeal flour
2 tsp baking powder
1/2 tsp ground ginger
1 tbsp chia seeds
2 tbsp ground chia seeds (you can grind your own with a pestle & mortar)
20g desiccated coconut
85g rice malt syrup
80ml chia oil
80g low-fat natural yoghurt
Preheat oven to 180°C.
To puree pears, core and slice 2 very ripe pears and place in a blender, blending at high speed until smooth.
Combine dry ingredients together in a bowl and in a separate bowl beat eggs with oil, yoghurt and pear puree.
Quickly combine wet ingredients with dry but don’t overwork mixture otherwise the muffins will be rubbery.
Line a 6 muffin tray with cases and fill with muffin mixture.
Bake in the oven for 25 minutes, or until firm to touch.