- 2 cups organic black einkorn flour
- 2 teaspoons aluminum-free baking powder
- 1 teaspoon vanilla bean powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger powder (grated ginger would be lovely too)
- ½ teaspoon sea salt
- 2 large pinches of freshly grated nutmeg
- 2 organic pastured eggs, lightly beaten
- 1 cup organic pastured buttermilk (I ran out of buttermilk and used ½ cup buttermilk & ½ cup milk kefir)
- ½ cup No. 3 maple syrup
- ¼ cup organic pastured butter, melted (learn to make your own!)
- ¾ large Anjou pear, chopped small (about 1 cup)
- ½ cup walnuts, chopped (soaked and dehydrated)
- In a large bowl, whisk together flour, baking powder, vanilla, cinnamon, ginger, salt, and nutmeg. In a smaller bowl, lightly beat the eggs using a whisk. Add buttermilk, maple syrup and melted butter, whisk to combine. Pour the wet ingredients into the dry and stir together with a wooden spoon until just combined. Do not over-mix. Add pears and walnuts, mix until evenly distributed.
- Preheat oven to 375F. Lightly grease a muffin tin with coconut oil, or alternatively you can use muffin papers (I’d like to say my goal was to go waste-free, but in reality I just didn’t have muffin papers). Using a spoon, drop muffin batter into the muffin tin so each cup is not quite full. You want room for the muffins to rise. Place in the oven and bake 18-20 minutes until an inserted knife comes out clean.
- Set aside muffins to cool. Once cooled, remove from the tray. I did this with a big spoon, and it worked just fine. Wait until muffins are completely cooled before placing them in a closed storage container. Enjoy!
dairy-free // coconut milk instead of buttermilk, coconut oil instead of butter
egg-free // ½ cup unsweetened applesauce, ½ cup mashed banana
gluten-free // all-purpose gluten-free flour
nut-free // sunflower seeds, pumpkin seeds