PEAR, COCONUT & WALNUT MUFFINS
 
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Recipe type: GLUTEN AND DAIRY FREE
Ingredients
  • 200g coconut flour
  • 100g buckwheat flour
  • 2 tsp gluten-free baking powder
  • 2 tsp vanilla powder (or extract)
  • 3 organic pears
  • 2 tbspn coconut sugar
  • 300ml organic coconut cream
  • 2 large organic free-range eggs
  • 100g organic butter, melted
  • ½ cup walnuts, chopped
  • ½ cup desiccated coconut, unsweetened
Instructions
  1. Pre heat a fan forced oven to 170 degrees Celsius. Using a pastry brush, grease a muffin tray with some of the melted butter.
  2. Whisk eggs, coconut cream, vanilla and butter together.
  3. Stir in flours, baking powder, stevia and vanilla powder until smooth.
  4. Grate two of the pears, and dice up one into chunks; fold through the batter.
  5. Add the walnuts and coconut and fold through again until combined.
  6. Spoon into muffin tin and bake until golden brown, 30-40 minutes. Allow to cool.