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Pear and berry gluten free muffins
You're going to LOVE these easy as pear and berry gluten free mufins!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings:
12
STUFF YOU NEED
2
cups
blanched almond meal
1/2
cup
coconut flour
1
tsp
cinnamon
pinch
salt
1/2
cup
coconut milk
(canned)
100
g
butter softened
(3.5 oz.)
1/4
cup
rice malt syrup
(or other natural sweetener)
4
eggs whisked
1
tsp
vanilla
2
pears chopped
1
cup
mixed berries
(fresh or frozen)
NOW WHAT
Preheat oven to 180°C (350°F) and line 12 muffin trays with muffin cases.
In a large bowl add the almond meal, coconut flour, cinnamon and salt, mix well.
Add the coconut milk, butter, rice malt, eggs and vanilla, mix until combined and smooth.
Finally, add the pear and berries, gently mix.
Evenly divide the mixture and fill the muffin cases with batter.
Place into the oven for 20 minutes or until golden brown.
Allow to cool slightly and then dollop with extra butter YUM!
MERRYMAKER TIP
Remember, you can swap the muffin fillings to whatever your heart desires!