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Paleo Pear and Cranberry Muffins
These Paleo Pear and Cranberry Muffins are tender, moist grain-free, sweetened naturally with ripe pears and honey.
Course
Muffins
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
9
Calories
240
kcal
Author
Elaine
Ingredients
2
cups
finely ground almond flour
(200 grams)
½
teaspoon
baking powder
2
teaspoon
cinnamon
⅛
teaspoon
sea salt
3
eggs
¼
cup
honey
3
tablespoon
melted butter or coconut oil
2
tablespoon
plant-based milk
¾
cup
very finely diced, peeled, firm winter pears
(like Anjou, Bosc, Seckel or Forelle)
1
tablespoon
lemon juice
¼
cup
fresh cranberries or dried cranberries,
halved
Instructions
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 tablespoon 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 ¾ full. Bake for 22-25 minutes.
Nutrition
Calories:
240
kcal
|
Carbohydrates:
16
g
|
Protein:
7
g
|
Fat:
18
g
|
Saturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
55
mg
|
Sodium:
58
mg
|
Potassium:
67
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
84
IU
|
Vitamin C:
1
mg
|
Calcium:
80
mg
|
Iron:
1
mg