These Spiced Pear Muffins were meant to be enjoyed without guilt, whether it’s with your morning cup of coffee or after dinner as dessert. A prime example of paleo swaps, this recipe uses expeller-pressed and steam-refined Organic Coconut Oil instead of processed vegetable oil, Organic Coconut Sugar and honey instead of white table sugar, and almond flour instead of wheat flour. While the warm spices are exceptional during colder months, you’ll love these muffins any time of the year.
- 4 cups almond flour
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs
- 1/2 cup melted Organic Refined Coconut Oil
- 1/2 cup honey
- ¼ cup organic coconut sugar
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 2 pears, chopped
Preheat the oven to 350 degrees. Line a 12-count muffin tin with paper liners.
In a large bowl, whisk together the almond flour, cinnamon, ginger, baking soda, and salt. Add in the eggs, coconut oil, honey, coconut sugar, vanilla, and apple cider vinegar. Stir until well mixed.
Fold in ¾ of the pears and divide the batter evenly between muffin cups. Top with the remaining pears. Bake for 30 minutes or until the tops of the muffins are firm to the touch, Let cool for 5 minutes in the tins and then transfer to a wire rack to cool. Enjoy!