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Almond, Pear and Flax Seed Muffins with Oat Crumble

Chef Caroline Fey of The City Kitchen San Francisco

Serves 14
Dairy-free options Gluten-free options Breakfasts Brunch Buffet Desserts Vegetarian Baked Goods Bake


  • Muffin
    • 1 3⁄4 Cup gluten-free flour (I like C4C brand)
    • 2/3 Cup almond meal or ground almonds
    • 2 Teaspoons baking powder (confirm brand ingredients if celiac)
    • 1⁄2 Teaspoon cardamom
    • 1⁄4 Teaspoon kosher salt
    • 1 Tablespoon flax seeds
    • 1⁄4 Cup Thrive® Culinary Algae Oil
    • 1 Cup sugar
    • 1 Cup unsweetened applesauce
    • 5 Eggs
    • 1⁄4 Cup unsweetened almond milk
    • 1 Tablespoon vanilla extract (confirm brand ingredients if celiac)
    • 1 Teaspoon almond extract (confirm brand ingredients if celiac)
    • 2 Bartlett pears, peeled and diced
  • Oat Crumble
    • 1 Tablespoon flax seeds
    • 1⁄2 Cup gluten-free old-fashioned oats
    • 1⁄4 Cup packed light brown sugar
    • 2 Tablespoons maple syrup
    • 2 Tablespoons Thrive® Culinary Algae Oil
    • Pinch of kosher salt


  1. Preheat the oven to 350 F. Line two muffin tins with paper wrappers.
  2. Crumble: Combine all of the ingredients, pressing them together to form a crumble.
  3. Muffins: Mix all of the dry ingredients together in a bowl and set aside.
  4. In a separate bowl, whisk the oil and sugar in the bowl of an electric mixer fitted with the paddle attachment, until pale, about 3 minutes. Add the remaining wet ingredients and mix until well incorporated. Then add the dry ingredients and mix until just blended. Add the pears, folding them into the batter.
  5. Divide the batter evenly and top with the crumble. Bake for 20 to 25 minutes, until a cake tester comes out clean and the muffins bounce back when pressed.

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