Almond flour, flax, ground quinoa, and oats form the base of these vegan, gluten-free muffins, warmly spiced with cinnamon, cardamom, and allspice and studded with diced pear and cranberries.
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Preheat oven to 350°F.
Line muffin tins with muffin papers or use silicon molds.
Whisk together almond meal, flax meal, ground quinoa, oats, powder, salt, pepper, spices, and orange zest in bowl; set aside.
Whisk together applesauce, oil, and maple syrup in separate bowl.
Make well in dry ingredients and pour in wet mixture; stir to combine. Mix in pear and cranberries (or apples and blueberries).
Fill each muffin chamber 2/3 full. 20-25 minutes or until skewer inserted in center of a muffin comes out clean.
Leave muffins in chambers for 10 minutes before inverting onto a cooling rack. Allow muffins to cool completely before serving.
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