Ingredients
Scale
- 1 cup (250 g) plain Greek yogurt
- 1/3 cup (70 g) coconut oil, melted
- 2 large (100 g) eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange zest
- 1 1/2 cups (210 g) whole wheat flour
- 3/4 cup (130 g) coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cardamom
- 1/4 teaspoon salt
- 1 cup (150 g) diced pear, plus extra for topping
- Turbinado sugar, for topping (optional)
Instructions
- Preheat oven to 350°F/177°C. Grease a standard muffin tin and set aside.
- In a medium bowl, whisk together yogurt, coconut oil, eggs, vanilla, and orange zest. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cardamom, and salt. Fold the wet ingredients into the dry ingredients just until completely combined. Fold in diced pear.
- Fill the tins 2/3 full. Place small slices of extra pear on each muffin and sprinkle turbinado sugar on top.
- Bake for 14-16 minutes. Remove and cool completely.