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our gift to you

Feed them right from the start


Raspberry and Pear Muffins

Serves: 36|Prep: 36 min

Nut Free Wheat Free Vegetarian

Serves: 36|Prep: 36 min

Raspberry and pear combined with coconut cream is a mouth-watering match! The raspberries add a delicate sweetness to the muffins, but they can be replaced with blueberries as an alternative. Enjoy them as a lunchbox treat, after-school tummy-filler or for that weekend snack attack.

Ingredients

Method


2½ cups spelt flour
2 tsp baking soda
1 tsp baking powder
4 tbsp melted coconut oil
6 eggs
1 cup raspberries
1 small pear, peeled and chopped
¾ cup coconut sugar
½ cup coconut cream
Pinch of sea salt
1 tsp vanilla powder (or scrape out the insides of one pod)
1. Preheat the oven to 350°F.
2. Place paper inserts into a mini muffin tray and grease with coconut oil (some paper inserts do not require greasing).
3. Place dry ingredients in a food processor. Process on low speed.
4. Slowly add eggs, oil and coconut cream to the mixture and process on medium-high speed until a smooth consistency is reached.
5. Next, add the pear to the mixture and process until smooth.
6. Place your mixture in a bowl and gently stir in the berries.
7. Place 1–2 tbsp of batter in mini muffin trays and bake for 25–30 minutes.

Tip:
For a gluten-free version, replace with 2 cups of brown rice flour and ½ cup coconut flour. Replace raspberries with blueberries or other fruit of choice. Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.


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