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Pear and Walnut Muffins

Ingredients

1/2 c. walnuts

1 c. oat flour

1/3 c. ground flax seeds

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1/2 c. honey, raw

2 tbsp. coconut oil

2 tsp. vanilla extract

8 oz. Greek yogurt

1 egg

1 1/2 c. pear

Directions

Preheat oven to 400°F. Grease 15 muffin cups with coconut oil.

Place chopped walnuts in a food processor; process until finely ground.

Lightly spoon oat flour and milled flax seed into dry measuring cups; level with a knife. Combine in a medium bowl. Add baking powder, baking soda, and sea salt; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.

Combine raw honey, coconut oil, vanilla extract, Greek yogurt, and egg in a small bowl. Add to the flour mixture, stirring just until moist. Fold in peeled and finely diced pear.

Spoon batter into 15 greased muffin cups. Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.