Pear and berry gluten free muffins
You're going to LOVE these easy as pear and berry gluten free mufins!
STUFF YOU NEED
blanched almond meal
rice malt syrup
(or other natural sweetener)
(fresh or frozen)
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!
Remember, you can swap the muffin fillings to whatever your heart desires!
Recipe by The Merrymaker Sisters, find more at getmerry.com