Ginger, Chocolate, Pear & Walnut Muffins
150g brown rice flour
50g ground almonds
3 tablespoons cacao or cocoa powder
50g coconut sugar or stevia
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking powder
150g natural yogurt
75ml almond milk
1 teaspoon vanilla extract
50g walnuts, chopped
1 large pear, peeled, cored and diced
Dried pear crisps, to decorate
Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
Place everything other than the diced pear and walnuts into your Ninja food processor and blend until a batter forms.
Remove the blade and fold in the extra ingredients to combine.
Spoon between the muffin tins to fill to the top, then bake for about 15-20 minutes until risen and firm to the touch.
Leave to cool.
Enjoy with some dried pear crisps for the finishing touch!