This recipe was born on a Sunday night as I was watching my 20th episode of Keeping Up With The Kardashians and realized that I needed to do something with my life besides just laying on the couch.
I had a shit ton of pears sitting in my fruit bowl getting all brown and bruised that I didn’t know what to do with. Since moving to San Francisco, we’ve hooked up with this company called Imperfect Produce that takes “ugly” (misshaped, scarred, etc.) fruit and vegetables from farms in your area and delivers them to your door for a reduced price. It not only saves you tons of money, but also saves millions of pounds of wasted food and millions of gallons of water. They sent pears in my last box and we didn’t get around to eating them.
I also came across some cardamom when we moved, which I’d never cooked or baked with before, so figured I’d give it a try. For those of you who don’t know, cardamom is related to ginger and is native to the east, originating in India but today grows in Sri Lanka, Indonesia, Nepal and Guatemala. In the past, it’s been used as everything from a teeth cleaner to perfume. It has many health benefits including counteracting digestive problems, and helps the body eliminate waste through the kidneys.
So I started throwing stuff in a bowl and here ya go. The streusel topping makes them so much better, so don’t skip that step.
THE best with a cup of coffee on a cold fall morning. Enjoy, friends!
Cardamom Pear Muffins
NUTRITION FACTS: (per 1 muffin) Calories: 245 Total Fat: 12g Saturated Fat: 9g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 1g Cholesterol: 30mg Sodium: 180mg Potassium: 66mg Total Carbohydrates: 29g Dietary Fiber: 3.2g Sugars: 15g Protein: 4.3g
- 1.75 cups white whole wheat flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 2 tsp cardamom
- 1/2 tsp sea salt
- 1 cup grated pear (skin on)
- 1 cup diced pear (skin on)
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 2 eggs
- 1/2 cup plain, full fat Greek yogurt
- 1/2 cup apple sauce
- 1 tsp vanilla extract
- for streusel topping:
- 1/2 cup white whole wheat flour
- 1/4 cup pecans, chopped
- 1/4 cup oats
- 1 tsp cardamom
- 1 tsp cinnamon
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- Step 1 Preheat oven to 425 degrees and grease a muffin tin with coconut oil.
- Step 2 Mix all the dry ingredients together in a large bowl. Once combined, add the grated and diced pear.
- Step 3 In a separate bowl, combine all the wet ingredients. **(Make sure the coconut oil has cooled otherwise you’ll have scrambled eggs).
- Step 4 Pour the wet ingredients into the dry ingredients and mix well. The batter will be thick.
- Step 5 Scoop batter into the muffin tins until each cup is ¾ full.
- Step 6 To make the streusel topping, combine the flour, pecans, oats, cardamom and cinnamon in a small bowl. In a cup, whisk together the coconut oil and maple syrup and then combine with the flour/pecan mixture.
- Step 7 Spoon evenly on top of each muffin.
- Step 8 Bake for 15-20 minutes until a toothpick inserted into the center comes out clean.