Pair one (or two!) of these muffins with a cup of hot tea as part of breakfast or as an afternoon snack for satisfying low carb, dairy-free sweetness.
- 1 organic Taylor Gold pear peeled
- ¼ cup coconut oil melted
- 3/4 tsp organic vanilla extract
- 6 free-range eggs at room temperature
- 1 tbsp grated fresh organic ginger root packed
- ½ cup + 1 tsp organic coconut flour
- ¼ cup Lakanto monk fruit granulated sugar substitute or any granulated sugar substitute of your liking
- 1 tsp aluminum-free baking powder
- ¼ tsp sea salt
- ¾ tsp organic ground cinnamon
- 1/8 tsp organic ground nutmeg
- 1/4 tsp Xantham Gum
- 2 tbsp walnut pieces optional
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Preheat oven to 350°F (177°C) and line a muffin pan with cupcake wrappers. Set aside.
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Peel skin off pear. Cut 1/3 of pear and puree (or mash) it. Dice the remaining 2/3 of pear. Set pureed pear and diced pear aside.
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In a bowl, add melted coconut oil, vanilla extract, eggs, organic grated ginger, and pear puree. Combine well.
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In another bowl, combine coconut flour, Lakanto monk fruit sweetener, baking powder, sea salt, cinnamon, nutmeg, and Xantham Gum.
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Add dry ingredients to bowl with wet ingredients. Combine well, ensuring that there aren’t any clumps of dry ingredients in the batter.
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Add diced pear to the batter and combine.
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Divide batter evenly into the 12 cupcake wrappers in the muffin tin. Then, sprinkle walnut pieces on every muffin.
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Bake for 20 minutes or until an inserted toothpick comes out clean. Remove from oven, allow to cool for 5 minutes, and enjoy warm.
My husband likes to eat these warm with grass-fed butter. And I have to say, they’re heavenly like that! Of course, that would add dairy to this recipe, so topping it off with butter is optional.
Pears have a light flavor. So, I went light on the ginger to prevent it from overpowering the pear flavor. However, if you would like to go heavier on the ginger, just add ½ tsp more to the recipe and it should be enough.
