It’s well known that I lack a green thumb. The only plants I have potted, that stay alive, are cactus and i’m pretty sure it’s only because we get a whole bunch of rain and drippy fog in Humboldt County. Being an almond farmer’s daughter you would think i’d want to hone my plant growing skill but I just don’t have that desire. Maybe someday! For the time being I greatly appreciate that my friends grow yummy food and bring them to me. This week I was gifted a whole rainbow of home grown vegitables and fruit goodness.

On the weekends I try to make a bunch of pancakes to freeze or something else easy to heat for school day mornings. With the apples I made a double batch of a slam dunk breakfast that I knew my 3.5 year old would love for the coming week. It was layered with apples, sugar, butter, puffed up biscuits and other unhealthy things that he loves to eat in excess when he can. He took two bites and said he liked it. Score! Then by the time I went to get more on the fork he decided he didn’t like it, told me as much, and then proceeded to tell me he didn’t like me either.

Feeling extremely annoyed, I ended up cutting the whole casserole dish into 4ish inch squares, putting them in baggies, and freezing them for another day when he decides he magically likes them and me again.

Since I know I like muffins, I moved onto the pears and made muffins! I try to stay away from wheat because it’s high in oxalates, which I try to minimize in my diet to keep my Vulvodynia pain from flaring up. Because of this I decided to use oat flour since it’s a grain I tolerate well.

I did use cinnamon, mainly because it was sitting on the counter from the apple concoction that went over like a lead balloon. It’s typically a spice that I try to minimize in my diet so when I make this recipe again I’ll likely use much less cinnamon. If you tolerate cinnamon then keep the cinnamon in there because it’s a tasty lil' spice!

These muffins were moist (I know, such a gross sounding word yet accurate because the moisture level was on point!) and sweet without being too sweet. Perfect for a grab and go breakfast for weekday mornings.

You'll find the recipe below.

Happy Baking!

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Pear Oat Muffins

by Melanie Satterlee {Old School Modern Mama} September-10-2017

These Pear Oat Muffins are a great wheat-free breakfast. Make ahead, grab and go!

Ingredients

2 Cups Shredded Pears
1 1/2 Cups Oat Flour
2 Eggs
1/2 Cup Sugar
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Vanilla
1/2 Teaspoon Salt
Splash Of Milk
1/4 Cup (Softened) Butter

Instructions

Pre-heat oven to 375 Degrees. Spray muffin pans with cooking spray. Remove the core and stem from pears. Shred Pears. Lightly beat eggs with fork. Stir eggs, sugar, softened butter, vanilla, and pears together. Stir Baking Soda and salt into Oat Flour. Add dry ingredients to the pear mixture. Splash milk into the batter to decrease thickness and stir. Note: For a lower oxalate option decrease the amount of cinnamon. Bake at 375 Degrees for 10 Minutes. (Or bake muffins until just until a toothpick comes out clean once inserted into the middle of the muffin.)

Details

Prep time: 10 mins Cook time: 10 mins Total time: 20 hour Yield: 12 Muffins

Enjoy!

Old School Modern Mama,