Ingredients

The following ingredients have 9 Servings
  • 2 cups finely ground almond flour ((200 grams))
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1/8 tsp sea salt
  • 3 eggs
  • 1/4 cup honey
  • 3 tbsp melted butter or coconut oil
  • 2 tbsp plant-based milk
  • 3/4 cup very finely diced, peeled, firm winter pears ((like Anjou, Bosc, Seckel or Forelle))
  • 1 tbsp lemon juice
  • 1/4 cup fresh cranberries or dried cranberries, (halved)

Instruction

  • Heat oven to 325°F and line 9 muffin tins with parchment paper liners.
  • Measure or weigh almond flour and place in a large mixing bowl.
  • Add baking powder, cinnamon and sea salt.
  • In a medium bowl, whisk eggs, add honey and melted butter or coconut oil and milk.
  • Peel, core, and very finely dice sweet ripe pears and toss with  1 Tbsp lemon juice to prevent browning.
  • Add wet ingredients to dry ingredients and stir in pears and cranberries. The batter will look quite runny.
  • Fill muffin cups 3/4 full. Bake for 22-25 minutes.