Pecan Pear Coffee Cake Muffins

You are unauthorized to view this page. Please login.



  • 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


  • ¼ cup coconut oil (firm)
  • ¾ cup pecans chopped
  • 2 tbsp cinnamon
  • 2 tbsp raisins optional
  • 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.
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