Filled to the brim with delicious and healthy ingredients like juicy pears, chia seeds and oats, these muffins are great to grab and go.

10 min
30 min



  1. ¾ cup (180ml) vegetable oil
  2. 2 eggs
  3. 1 cup (250ml) Greek yoghurt
  4. 1 tsp Queen Natural Vanilla Extract
  5. ¾ cup (165g) caster sugar
  6. 2 cups (300g) spelt or whole meal flour
  7. 1 tsp cinnamon or Cinnamon Baking Paste
  8. 2 tbsp chia seeds
  9. 2 ½ tsp baking powder
  10. 2 pears, diced


  1. ½ cup (75g) spelt flour
  2. 1/4 cup (20g) rolled oats
  3. 1/4 cup (55g) firmly packed brown sugar
  4. 1/4 cup (30g) slivered almonds
  5. 2 tsp ground cinnamon or Cinnamon Baking Paste
  6. Pinch of salt
  7. 2 tbsp (40ml) vegetable oil
  8. 1 tablespoon (20ml) milk

Method - Muffins

  1. Step 1

    Preheat oven to 180°C (fan forced) and grease a 12 hole muffin tin.

  2. Step 2

    Place the oil, eggs, yoghurt and Vanilla Extract in a jug and whisk to combine. Place sugar, flour, cinnamon, chia seeds and baking powder in a medium bowl, stir to combine.

  3. Step 3

    Make a well in centre of dry ingredients and pour wet ingredients into dry and mix using a wooden spoon until just combined. Add pears and gently fold to disperse. Spoon the mixture into the muffin cases until ¾ full.

Method - Topping

  1. Step 1

    In a small bowl add flour, oats, brown sugar, almonds, cinnamon, salt, vegetable oil and milk stir to combine. Top each muffin with a sprinkling of the topping mixture. Bake for 25-30 minutes and an inserted skewer comes out clean.

Recipe Notes:

If using Queen Cinnamon Baking Paste, incorporate paste into wet ingredients.

Muffins will keep for up to 3 days in an airtight container.

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