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Pear and Blueberry Muffins
I love these, as they are simple and no fuss to mix up.
Pop everything in one bowl, mix and bake.
I often mix up a batch and have them baking while I get ready for the day.
Nothing beats hot muffins from the oven with a cuppa!
Ingredients
2 cups almond meal
1 cup coconut milk (canned)
1/2 cup blueberries
½ pear diced
1/2 cup chopped almonds
1/4 cup coconut oil or butter melted
2 eggs whisked
1 tsp vanilla
pinch of salt
Directions
1. Preheat oven to 180°C and line a muffin tray with 8 muffin cases.
2. Combine the almond meal, almonds and salt.
3. Add the coconut milk, coconut oil, egg, vanilla, blueberries, pear and mix well.
4. Spoon the mixture into the prepared muffin trays and place into the oven for 30 minutes or until the muffins spring back when lightly touched.
Note
If I’m having one of these muffins for breakfast, I often add a dollop of coconut yogurt or natural yogurt. YUM!
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