Did you know that when you toast a walnut, it’s texture and taste changes completely? The skin of the nut, rich in antioxidants, is typically bitter, making the old walnut a bit of a drag to eat. Once toasted, however, the bitterness is muted, making way for a creamier, flakier, sweeter nut. I used to dislike walnuts. Since discovering how they taste toasted up, I can eat them by the bowlful, which is great because they’re so good for you! You know how they look like little brains? Well that ain’t no coincidence. Amongst other things walnuts are good for (there’s a lot!), they may also be beneficial for healthier brain function.
So, I’m basically saying if you eat these muffins you’ll be smarter. Bold claims, pshht.
I don’t want to make any promises here, but you might want to eat a few of these when you have an important interview or you’re studying for a test (midterm snack, my ND friends?). At the very least, they will make the prepping/studying experience a heck of a lot better. I promise. And if you’re lucky, you might even get the job or see your an increase in you grades. Now that’s what I call a super food. Yes, that’s right, I’m calling these mini muffins a super food.
But friends, if you’re not yet convinced, you should also know that these little sweet treats might be the muffin to beat all muffins. First off, they’re mini, which means they’re perfect for a little afternoon pick-me-up. Their cake-like texture makes them a little dessrt-y (always a bonus in my books). They boast a combination of gloriously sweet pear and slightly tart damson plums–the sweet-tart combo is a classic for a reason, non? Maple syrup sweetens the deal even more, and then there are the walnuts. Ok, now we’re just bragging about how smart we are.
- ½ cup gluten-free oats
- ½ scant cup sorghum flour
- ¼ cup tapioca starch
- ⅔ cups almond meal
- 2 tsp coconut flour
- 2 tsp baking powder
- 1 tsp psyllium husk
- ¾ tsp sea salt
- 1 tsp allspice
- 1 tsp ground cinnamon
- ½ cup maple syrup
- ¼ cup coconut oil
- 2 large eggs
- 2 tsp vanilla
- 1 packed cup shredded pear (approximately 2 pears), some of the liquid squeezed out *I used Bosc pears
- ½ cup chopped damson plums (pit the plums as best as possible, cut into 6ths, and chop)
- ½ cup chopped, toasted walnuts
- Unsweetened, shredded coconut for sprinkling, optional
- Preheat oven to 350°F. Place mini muffin liners in a [url href=”http://www.amazon.ca/gp/product/B00091PNE8?ie=UTF8&camp=15121&creativeASIN=B00091PNE8&linkCode=xm2&tag=80twenty-20″ target=”_blank”]mini muffin pan[/url].
- In a large mixing bowl, whisk together the oats, sorghum flour, tapioca starch, almond meal, coconut flour, baking powder, psyllium husk, sea salt, allspice, and cinnamon.
- In a medium bowl, whisk together the maple syrup, coconut oil, eggs, and vanilla. Pour into the dry mixture and stir until incorporated.
- Add in the shredded pear, chopped plums, and toasted walnuts and stir again to combine.
- Scoop the batter into the mini-muffin cups. You’ll have left-over batter and will need to do another round of baking once this round is done.
- Bake on the centre rack of the oven for approximately 20 – 25 minutes, or until the tops are golden and firm to the touch and a wooden pick inserted into the centre comes out clean.
- Cool the muffin pan on a wire rack for a few minute then take the muffins out of the pan and continue to cool on a wire rack.
- Repeat the process with the remaining batter.
- Once cool, you can sprinkle with coconut for serving. This is optional