Healthy, nutrient-rich muffins packed with chia seeds for plant protein, giving your body the energy it needs so you can slay your day.
Preheat oven to 350°F (180°C). Line a muffin pan with liners.
In a medium bowl, whisk together the chia seeds & water. Set aside for 5-10 minutes to thicken.
In the same bowl as the chia seeds, whisk together the orange juice, coconut oil, maple syrup & vanilla extract.
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.
Gently fold in the pears & then the cranberries.*
Spoon the batter into the prepared muffin pan, filling each approximately 3/4 full.
Sprinkle a layer of walnuts on top of the muffins & gently push down.
Bake for 20 to 25 minutes until a toothpick comes out clean.
Cool the muffins in the pan for 5 minutes, then transfer on a cooling rack for 10 minutes.
Store muffins in an airtight container in the fridge for a couple of days or store in the freezer & snack on them later.