Cranberry Pear Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

Healthy, nutrient-rich muffins packed with chia seeds for plant protein, giving your body the energy it needs so you can slay your day. 

Yield: 12 muffins
  • 1 cup spelt flour
  • 1 cup rolled oats
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 tablespoon chia seeds + 1/2 cup water
  • 1/2 cup orange juice
  • 1/2 cup maple syrup
  • 1/3 cup melted coconut oil*
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup pears, peeled & diced
  • 3/4 cup whole cranberries, fresh or frozen
  • 1/2 cup walnuts, chopped
  1. Preheat oven to 350°F (180°C). Line a muffin pan with liners.

  2. In a medium bowl, whisk together the chia seeds & water. Set aside for 5-10 minutes to thicken.

  3. In the same bowl as the chia seeds, whisk together the orange juice, coconut oil, maple syrup & vanilla extract.

  4. Add the wet mixture to the dry ingredients & stir until combined. Be sure not to over mix the batter as spelt is a delicate flour & can result in dense muffins.

  5. Gently fold in the pears & then the cranberries.*

  6. Spoon the batter into the prepared muffin pan, filling each approximately 3/4 full.

  7. Sprinkle a layer of walnuts on top of the muffins & gently push down.  

  8. Bake for 20 to 25 minutes until a toothpick comes out clean. 

  9. Cool the muffins in the pan for 5 minutes, then transfer on a cooling rack for 10 minutes.

  10. Store muffins in an airtight container in the fridge for a couple of days or store in the freezer & snack on them later.

  1. Make sure the ingredients in the wet mixture are at room temperature or else it will cause the coconut oil to harden.
  2. It may be easier to use your hands when mixing in the cranberries.