It’s been a while since I posted a muffin recipe and this is a lovely autumn one using seasonal pears. The addition of ginger pairs with the pears (yep, I went there!) adding warmth and a hint of spice. The dates add sweetness and texture to these melt in your mouth treats.
They’re Paleo, GAPS and Primal friendly too as they’re grain free. They’re also healthy enough to give to the kids without feeling guilty – they will benefit from the goodness of fruit and nuts without the addition of refined sugar, flour and hydrogenated fats found in shop bought muffins (and many homemade ones too).
Oh, and they’re super quick and easy!
Makes 12 muffins
2 cups almond flour
1/4 tsp bicarb of soda
pinch of salt
1 tbsp ground ginger
1 cup milk (can substitute a healthy non-dairy milk such as coconut or almond)
1/4 cup melted butter or coconut oil
2 free range eggs
1/4 cup raw honey
1 pear cut into small pieces
8 dates, chopped
1. Preheat your oven to 170oC
2. Mix the milk, eggs, honey and butter or oil in a bowl.
3. In a separate bowl, mix the almond flour, bicarb, salt and ginger.
4. Mix the wet ingredients with the dry ingredients. Be sure not to over mix or your muffins will not be so light and fluffy.
5. Fold in your dates and pear.
6. Spoon the mixture into a lined muffin tray (I tried these with just greasing the tray and they stuck to the bottom so I do recommend lining the tray with baking paper).
7. Bake for 20 minutes or until the tops are golden brown. Allow to cool before removing from the tray (if you can wait that long!).