Chai spice pear and walnut muffins with Manuka honey yoghurt frosting

Jacqueline Alwill

Brown Paper Nutrition

As the weather cools aim to include lots of spices in your meal and snacks. Ginger, nutmeg, cinnamon, cardamom are all warming and feature in my pear walnut muffins with a yummoooooo Capilano Manuka Honey MGO30+ frosting. Recipe below – enjoy! 

CHAI SPICE PEAR AND WALNUT MUFFINS WITH MANUKA HONEY FROSTING 

Makes 6 muffins 

Gluten free : Dairy free (opt) : Vegetarian 

¼ cup (62ml) extra virgin olive oil or melted butter 

¼ cup (62ml) Capilano Honey* 

3 free range eggs

1 tsp baking powder 

1 tsp (5ml) vanilla extract

1 ½ teaspoon ground cinnamon*

1 tsp ground ginger 

½ tsp ground cardamom 

1 cup (96g) almond meal 

¼ cup (38g) sunflower seeds 

¼ cup (38g) pumpkin seeds / pepitas 

½ cup (56g) walnuts, lightly crushed 

½ cup (78g) chopped dates 

1 ½ cups, approx 1 large pear (200g), chopped into 2cm pieces

Capilano Manuka Honey MGO30+ and Yoghurt Frosting:

3 teaspoon Capilano Manuka Honey MGO30+ 

½ cup natural greek yoghurt or coconut yoghurt for dairy free option

 

Heat the oven to 165C and line 6x ½ cup muffin tins with muffin cases. In a bowl combine olive oil, Capilano Honey, eggs, baking powder, vanilla, and spices and whisk until creamy. Fold through the almond meal, sunflower seeds, pumpkin seeds, walnuts, dates and pear. Spoon into muffin cases and bake in the oven for 30 minutes. Cool completely. Whilst the muffins cool, make the frosting. In a small bowl whisk together yoghurt and Capilano Manuka Honey MGO30+ until combined. Once muffins are cooled, spoon over the top of each muffin, sprinkle with extra cinnamon and enjoy! Store in the fridge for up to 3 days.  

*I used Capilano LOW GI Honey for this recipe, but you can use a regular Capilano Honey. If you don’t have all the spices for this mix you can use 2 ½ teaspoons ground cinnamon only. If you have a chai spice mix then feel free to sub the spices for the equivalent measure of this combination.

(This is a partnered post with Capilano Honey, all thoughts and opinions expressed are the author’s own.)