Vanilla Pear Muffins

September 24, 2012 by Leanne Vogel February 27, 2017

150 calorie grain-free muffins made with coconut flour, lemon zest, vanilla and fresh pears. Perfect for traveling, lunches, or a sweet afternoon snack.

Ingredients

Wet

• 3 eggs
• 2 tablespoons extra-virgin coconut oil, melted
• 2 tablespoons non-dairy milk – I used lite coconut milk
• 3 tablespoons unpasteurized honey
• 1 teaspoon lemon zest
• ¼ teaspoon sea salt
• 1 tablespoon gluten-free pure vanilla extract

Dry

• ¼ cup sifted coconut flour
• ¼ teaspoon gluten-free baking powder
• 1/8 teaspoon ground nutmeg

• ¼ large bosc pear, thinly sliced
• 1 teaspoon coconut sugar

Instructions

1. Preheat oven to 400F and line 6 muffin tins with muffin cups. Set aside.
2. Place wet ingredients in a medium-sized bowl and mix well with a hand mixer.
3. In a small bowl, combine coconut flour with baking powder and nutmeg. Drop into the wet ingredients and mix until there are no lumps.
4. Drop batter into muffin cups and place sliced pears on top with a sprinkle of coconut sugar.
5. Bake in preheated oven for 16-18 minutes.
6. Allow muffins to cool in the pan for 1 minute before removing from the pan and placing on a cooling rack to cool.

Notes

Muffins can be stored for a few days at room temperature. Keep in the fridge to prolong time, or freeze in an air-tight container for up to 3 months.

Nutrition Information Per Serving