Pear & Coconut Muffins – Dairy & wheat free

These muffins are a little treat for kids (and their mums) without being too naughty. The ground almond and rice flour create a different texture to the usual muffin, though still very tasty. I enjoyed mine with a cup of tea and Leroy managed to eat 2 whole muffins before I had even took a bite. He loves it when I’m baking though he has no concept of time so struggles being patient. I believe he thought it was worth the wait in the end.


1/3 cup vegetable oil
3 eggs
2 cups almond meal (check packet does not contain traces of wheat, if so you can ground your own)
1/2 cup desiccated coconut
1 large tin of pears, drained
1/2 cup rice flour
1 teaspoon baking soda
3 tablespoons of honey


Preheat oven to 180degrees, grease 12 hole muffin pan. Beat eggs and then add oil and honey.
Combine almond meal, coconut, flour and baking soda. Blitz up pears into small pieces. Add pears to mixture and combine gently. Add egg mixture to bowl. Divide mixture into muffin pan holes.
Bake for 25-30 minutes, or until golden. Leave muffins to cool in pan for 5 minutes before turning out. Serve warm.

Note – If you would prefer more sweetness in your muffins you could use 3/4 cup caster sugar instead of honey. Once they are baked you could also sprinkle some icing sugar. Pears could be substituted for berries or peaches.




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