Pear and Walnut Muffins

Pear and Walnut Muffins

Pear and Walnut Muffins

Ingredients:

Makes 10

  • 6 organic / free range eggs
  • 1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
  • 2 tablespoons raw honey or sweetener of your choice (organic maple syrup, brown rice syrup or a few drops stevia etc)
  • 1/4 cup cold pressed coconut oil (melted)
  • 1/2 cup coconut flour
  • 2 teaspoons gluten free baking powder
  • 2 pears cut into cubes (keep a  few slices aside, to use as decoration on top)
  • 1/2 cup of crushed walnuts (crushed in a food processor)
  • 1 tsp cinnamon

Method:

Preheat your oven to 160 degrees Celsius.  Mix the eggs, vanilla bean and honey for 10 minutes until light and creamy.  Pour in the coconut oil with the eggs still whipping and mix well.  Add the coconut flour and baking powder and mix until combined.  Fold in the pear, walnuts and cinnamon.  Divide the mixture into small muffin cups. Decorate with the extra slices of pear.  You should get approximately 10 small muffins or 6 large.  Bake for 35 – 40 minutes or until cooked through.  Cool for at least 30 minutes before eating.  Dust with cinnamon, and enjoy!

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