1/2cupunsweetened oat milkalmond milk or soy milk work too
¼cupcoconut oilcompletely melted
1cupwhole wheat flour
2ripe pearscut into small pieces
Preheat the oven to 350 degrees. The muffins will bake on the middle rack.
Heat the coconut oil in the microwave until it's completed melted.In a large bowl, combine the oats, applesauce, oat milk, eggs, and vanilla. Add the coconut oil. Stir in the coconut sugar, whole wheat flour, baking powder, baking soda, salt, cardamom, and cinnamon.Dice the pears into small pieces. Stir the diced pears into the batter.
Spray your muffin tin with non-stick spray, making sure there's a good coating or the muffins will stick.Divide the batter among the 12 muffin tins.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the pan after they have cooled for about two minutes so they don't get soggy. Use a knife to loosen the edges if they stick. Let cool completely before storing. Store on the counter in an air-tight container for up to five days.
Remove the muffins from the pan shortly after they come out of the oven so they don't get soggy.Make sure the pears are cut into very small pieces or they will get soggy too.