Paleo Pear Berry Muffins
These Paleo Pear Berry Muffins are a delightful grain-free treat that aren't too sweet and perfect for breakfast or afternoon tea.
Ingredients
Dry ingredients:
- 2 cups almond flour
- 2/3 cup tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ¼ teaspoon nutmeg
- ¾ cup fresh or frozen blueberries plus ¼ cup more for garnish
- ¾ cup pears peeled and diced small, about 1 medium pear
Wet ingredients:
- 2 eggs room temperature
- 1/3 cup almond milk
- 2/3 cup maple syrup
- 1/4 cup coconut oil melted
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, (don't skip!)
Instructions
- Bring eggs to room temperature if you haven't already. Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners and grease liners with coconut oil spray.
- Begin by whisk together all wet ingredients in a medium bowl.
- In a large bowl, whisk together all dry ingredients except for pears and blueberries. When dry mixture is incorporated and smooth, fold in pears and blueberries to coat in the dry mixture.
- Add wet mixture to the dry mixture, folding with a spatula delicately until all ingredients are well combined.
- With an ice cream or large scoop, evenly distribute batter in muffin liners, about 3/4 high up each liner. Top each muffin with a few blueberries.
- Bake on the middle rack for 20-25 min, rotating pan 180 degrees halfway through cooking, until muffins are golden and just cooked through. Check muffins with a toothpick to make sure muffins have dry crumbs.
- Let cool at least 20 minutes before serving, (muffins need to set a bit). Because these muffins don't contain preservatives, make sure to store in the refrigerator.