I started to follow intermittent fasting yesterday so let me say baking while not being able to eat emmediately is definitely tough. Finally enjoying these delicious muffins. Since being diagnosed with hypothyroidism if I skip the gym I easily gain a few pounds. So I’m hoping with this new lifestyle of eating from 11 am until 7pm will get my weight under control and help with muscle gain.
I actually recently bought a bag of Pears from Costco that are too ripe so instead of tossing them I’ll be figuring out pear recipes. So be prepared to see new pear recipes for a bit.
These are gluten free and sweetened with date sugar, which I prefer over regular organic sugar sugar. Made with a mixture of gluten free oat flour and buckwheat flour. Helpful tip if you want to ever create your own muffin recipes once you get the hang of one recipe successful explore different add in ingredients like fruits or even vegetables as well as different seasoning. That’s pretty much what I do and it’s usually a success with muffins.
1 ripe banana
2 small Pears (peeled and diced)
1 cup buckwheat flour
1/2 cup oat flour
1/3 cup unsweetened shredded coconut
1 teaspoon vanilla extract
1/2 cup date sugar
1/2 tablespoon cinnamon ( optional)
1 cup almond milk
2 flax seed eggs ( 2 tablespoons flax meal 6 tablespoons water
1 teaspoon baking soda
First grind the oats and buckwheat into flour and transfer to a mixing bowl. Add non dairy milk and banana to a blender and blend. Add the milk/ banana to the mixing bowl. Chop up pear add to the bowl with the rest of the ingredients mix well. Fill muffin holders generously I really pile in the batter for larger muffins. Then bake at 350° for 15 to 20 minutes. Allow muffins to cool before taking out of molds.