Is fall in the air? Goodness sakes I hope not. Although – I heard a rumor that Starbucks Pumpkin Spice Lattes are coming out in less than 5 days. Just sayin.
Fall is my favorite season – it’s just sneaking up on me a little too fast. We all woke up way too early this morning – but we had lots of time to make muffins and not be in a hurry.
This is one of my favorite muffin recipes. I guess the cinnamon in it reminds me of fall.
Start out with good yogurt and good eggs. and vanilla. I almost forgot to add the vanilla. again. You’d think I’d learn.
I bought this beautiful organic pear at the grocery store yesterday. It tastes as good as it looks.
Add the pear to the other struesel ingredients. I like the combo of butter and coconut oil but you could use one or the other.
Fill up about half way with the batter before you pour the streusel on top.
I added in walnuts but you can use pecans or any other kinds of nut – or skip it all together.
Bake for about 15-20 minutes. I baked mine for 18.
Let sit out of the oven for a few minutes before you eat them warm.
- 3 eggs
- ⅓ whole milk yogurt
- ¼ maple syrup
- 1 tsp vanilla
- 2½ cups blanched almond flour
- ¼ tsp baking soda
- ½ tsp salt
- 3 T honey
- 1 T butter
- 1 T coconut oil
- 1 T cinnamon
- ½ tsp vanilla
- 1 small pear (or apple)
- ½ cup chopped walnuts
- Preheat oven to 350.
- Line a muffin tin with liners.
- In a bowl, whisk the eggs, yogurt, maple syrup and vanilla until blended.
- Stir in the almond flour, baking soda and salt.
- Set this batter aside.
- In a small bowl or saucepan warm the butter, oil, honey and cinnamon.
- Add in the chopped walnuts and pear.
- Add a good spoonful of the batter to the muffin cups - so the batter is divided evenly among the cups.
- Then divide the struesel (a spoonful) on top of the muffin batter.
- Try to poke the struesel into the batter a bit.
- Bake at 350 for about 15-20 minutes.