Recipe by SpamellaB

These Pear & Blueberry chocolate muffins are so light, tender and moist!

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  • Serves: 6
  • Prep: 10 minutes
  • Cook: 20 minutes
Metric | Imperial Measurement Conversions


  • 200 g oat flour
  • 30 g cacao or cocoa powder
  • 1 teaspoon baking powder
  • Aquafaba from 1 x can chickpeas
  • 150 g Natvia natural sweetener
  • 60 mls oil
  • 1 teaspoon vanilla extract
  • 1 pear, cored and diced
  • 50 g frozen blueberries
  • 6 tablespoons Nuttvia spread
  • For the topping -
  • 200 g Quark
  • 3 tablespoons Natvia natural sweetener
  • 2 tablespoons coconut flour
  • 2 teaspoons blueberry powders
  • 1/2 teaspoon vanilla extract
  • Mixture of frozen berries and cacao nibs, to decorate


  1. Preheat the oven to 180C and place 6 muffin cases in a 6-hole muffin tin.
  2. Mix together the flour, cacao/cocoa powder and baking powder in a bowl.
  3. Drain the chickpeas and keep the liquid - pour into a bowl. Use an electric whisk to whisk for 2-3 minutes until frothy. Pour in the Natvia and oil and whizz again until combined.
  4. Tip the flour mix into the bowl and gently fold in to form a batter. Stir in the pear pieces and blueberries gently.
  5. Fill each muffin case up to half. Add a teaspoon of Nuttvia in the middle then add the remaining batter on top of each to cover and reach the top. Bake for 15-20 minutes until risen and firmed up. Leave to cool.
  6. Beat together the Quark, coconut flour, Natvia, blueberry powder and vanilla until quite thick and smooth and chill until needed.
  7. Spoon over some of the topping over each muffin then decorate with a selection of berries and scatter over cacao nibs. Enjoy!



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