pear muffins

 Have a lot of imperfect pears, and this pear muffin recipe is fine.  I actually like the muffins better when not fresh from the oven (when they've been frozen and reheated) - the flavor seems better then. 

Mix and let sit for at least 15 minutes.

• 1 cup old fashioned oats (90 grams)
• 1 cup milk (245 g)

Mix in different bowl: 

• 1 cup white whole wheat flour (110 g)
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cardamom

 

Add to oats once soaked: 

• 1/4 cup brown sugar
• 1 egg beaten
• ¼ cup olive oil (or any neutral-tasting oil)
• 1 teaspoon vanilla extract

 

Then add in the dry ingredients, mixing lightly, then fold in: 

• 1½ cup fresh lightly diced pears

 

and put into 12 muffin tins  

 

400 degrees 18-20 minutes  

pear energy balls

 Haven't made these pear energy balls yet, but I'm trying to clear tabs. :)

Ingredients

• 1 cup rolled oats (old-fashioned, not quick oats)
• 1/2 cup dried pears (soft, not rock-hard—check that they’re pliable)
• 1/2 cup almond butter (natural, at room temperature)
• 1/4 cup honey (real honey, not the fake stuff) [i will probably substitute date paste]
• 1/4 cup chia seeds
• 1/2 teaspoon cinnamon
• Pinch of salt (seriously, don’t skip this)

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Instructions

1. Toss your rolled oats into a food processor and pulse until they’re finely ground—think flour-like texture with a bit of texture remaining, not turned into complete dust.
2. Add the dried pears, almond butter, honey, chia seeds, cinnamon, and salt right into the processor with the ground oats. Pulse everything together until it’s well combined and the mixture sticks together when you pinch it between your fingers (if it crumbles, pulse more or add a tiny bit more honey).
3. Let the mixture sit for about 5 minutes—the chia seeds will absorb moisture and everything holds together way better (trust me on this one).
4. Roll the mixture into small balls about 1 inch in diameter—roughly walnut-sized—and line them up on a baking sheet with parchment paper. Don’t stress about making them perfectly round; rustic works just fine.
5. Pop the baking sheet in the refrigerator for at least 30 minutes to set and firm up. This step is key—skip it and you’ll have a smushed mess when you try to pack them.
6. Once they’re firm, transfer the energy balls to an airtight container for storage. Keep them refrigerated and enjoy whenever you need a quick nutritious boost that actually tastes good!