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This recipe comes from Chef Simone Miller’s Zenbelly blog. Check it out for lots of great recipes www.zenbelly.com.
Ingredients
Makes one dozen muffins
3 ripe pears (about 1 1/2 pounds), divided
3 eggs
1⁄4 C palm shortening or soft butter
3 tablespoons honey
1 1⁄4 C almond flour
1⁄2 C arrowroot flour
3 T coconut flour
1 t baking soda
1 t ground cardamom (plus more for sprinkling on top, optional)
1⁄2 t ground cinnamon (plus more for sprinkling on top, optional)
1⁄8 teaspoon salt
Preparation
1. Preheat oven to 350 and line a muffin pan with parchment liners.
2. Roughly chop half of the pears and place in a blender with the eggs, honey and shortening or butter. Blend until smooth.
3. Mince the remaining pears and stir into the blended pear mixture.
4. In a large mixing bowl, whisk together the almond flour, arrowroot, coconut flour, baking soda, cardamom, cinnamon and salt.
5.Add the wet ingredients to the dry and stir to combine. Scoop into muffin tin and bake for 20-25 minutes, or until cooked through.
