Pecan Pear Coffee Cake Muffins
Ingredients
Cake
- ¼ cup coconut oil melted + extra for greasing
- 2 ½ cups almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ tsp cinnamon
- ½ tsp ground ginger
- 2 organic eggs
- 2 pears very ripe, grated
Strudel
- ¼ cup coconut oil (firm)
- ¾ cup pecans chopped
- 2 tbsp cinnamon
- 2 tbsp raisins optional
Directions
- Preheat the oven to 325° F. Lightly grease a muffin tin with coconut oil.
- In a large bowl, whisk the almond flour, coconut flour, baking soda, sea salt, ½ teaspoon cinnamon and ginger until combined.
- In a separate bowl, whisk together the eggs, ¼ melted coconut oil and grated pears. Add the wet egg mixture into the dry ingredients and beat until smooth.
- Make the pecan topping: in a small bowl use a large fork to combine the remaining ¼ cup firm coconut oil, pecans, 2 tablespoons of cinnamon and raisins. Dollop a spoonful of the topping at each muffin cup base.
- Spoon the dough on top of the topping in each muffin tin and bake for 20-25 minutes (will depend on the ripeness of your pairs and your oven).
- Cool slightly before removing from the muffin tin. Serve warm or keep in the refrigerator.
Notes
Make ahead tip: Make these the night before if you’re having a brunch! They store best in the fridge, just reheat slightly before serving.
Makes: 10 muffins