Matcha-Pear Muffins (no sugar - no oil - gluten free option)

Ingredients for 10 muffins:

- 1 cup (130g) of the flour blend of your choice
- 1/2 cup (130g) of pear puree (1 big or 2 small pear(s) mashed)
- 1/2 cup (100ml/120g) of your prefered plant-based milk (I recommend soy or almond)
- 1 tsp of baking powder + 1/2 tsp of baking soda (omit if you are using self-rising flour)
- 1 tbsp of apple cider vinegar
- a pinch of salt
- 2 tsp of matcha (green tea) powder
- 1 small or 1/2 big pear diced


Preparation:

Preheat the oven at 180°C/350°F.

In a large mixing bowl, combine the flour, baking powder, baking soda, salt and matcha powder together.

Add the pear puree and the milk.

Add the vinegar.

Incorporate carefully the diced pear (keep some to decorate on top of your muffins).

Pour the mix into 10 greased muffin tanks (I use coconut oil for greasing).

Put the remaining diced pear on top of your muffins.

Cook for 30 minutes.

Let it cool for at least 3 hours. They will taste even better the day after.