Tasty Fresh Pear and Fig Muffins
organic wheat bran
sprouted organic red wheat flour
sprouted organic buckwheat groats
organic black chia seeds
aluminum-free baking powder
large organic ripe banana, mashed
organic unsweetened apple sauce
organic whole buttermilk
egg whites, pastured or organic
large organic pear, diced
fresh organic figs, chopped
Preheat oven to 425 degrees. Line your muffin pan with 9 parchment paper cups.
In a large bowl combine dry ingredients and whisk to blend well. Set aside.
In a separate bowl, mash banana with a fork. Add rest of wet ingredients and blend well. Pour wet ingredients into dry ingredients and stir until well combined. Fold in chopped pear and figs
Spoon mixture evenly into the 9 lined muffin cups
Bake for 5 minutes at 425 degrees. Lower oven temperature to 375 degrees and bake an additional 20-25 minutes until tops are lightly toasted and a toothpick test comes out clean.
Allow muffins to cool in pan for 5 minutes before removing to wire rack to cool completely. Store in an airtight container up to 5 days.