Dairy-free pear multiseed muffins

Just yesterday I baked two trays of choc chip cookies. Today they were all gone. I decided I'd bake some muffins for my guys, with a grated pear and chopped dried mango added for flavour and lots of seeds for texture. I buy a breakfast mix at Holland & Barrett which contains pumpkin & sunflower seeds and pine nuts. My guys are happy to munch them lightly toasted with a tiny bit of salt, or added to bakes. They certainly add more texture and interest to plain muffins.

Pear Multiseed Muffins (makes 14 muffins)
Ingredients:
1 pear, grated
1tsp lemon juice
120g caster sugar
2 medium eggs
200g self-raising flour
1tsp baking powder
50g cornflour
1/2tsp cinnamon
150ml coconut milk
2tbsp coconut oil
1 bag of sweet & sour mango, finely chopped
multiseed mix for topping (pumpkin and sunflower seeds + pine nuts)

Grate a pear, don't peel it, as the skin cooks perfectly well, and adds an extra fibre to the muffins. Add a bit of lemon juice and caster sugar and mix well. Beat in 2 medium eggs, add the flour, cornflour and baking powder, as well as cinnamon, coconut milk and chopped dried mango. Mix well.
Spoon the cake batter into 14paper muffin cases inserted into muffin trays. Place the trays into the oven preheated to 180C. Cook for 18-20 minutes. Check with a wooden toothpick if they're ready.
They are lovely warm, with a cup of tea. They'll keep well in an airtight container for a couple of days.

I used a small pack of Acti-Snack Sweet & Sour Mango in this recipe which is an exotic dried mango with tender green mango slices. These delicious sweet snacks are gluten free, additive free, fat free and are a good source of vitamin C & fibre.

Adding this simple and easy recipe to #KitchenClearout linky run by lovely Cheryl from Madhouse Family Reviews. as I used a bag of breakfast seeds which needed to be finished.