(slightly adapted from the lovely Löffelchen voll Zucker)
For about 16 muffins:
75g rolled oats
200g all-purpose flour
75g whole wheat flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
a pinch of salt
85g soft butter
150g brown sugar
2-3 firm pears, peeled, cores removed, cut into small pieces
50g ground almonds
50g slivered almonds
Preheat the oven to 180°C and line a muffin pan with paper cases.
In a large bowl, mix the rolled oats, the flours, the baking powder, the cinnamon and the salt. In another bowl, mix the soft butter and the sugar with an electric hand mixer. Then, add the milk and the eggs. Add this mixture to the dry mixture and beat with the mixer until well combined. Then, add the pears and the ground almonds.
Fill the dough into your muffin cases and top with the slivered almonds. Bake for about 25 minutes. Test whether they are done with a wooden skewer.
These muffins keep for a few days in an airtight container.