Free of gluten and refined sugar, these Honey Almond Pear Muffins are filled with wholesome ingredients and make for the perfect good-for-you snack or breakfast on the go!
Preheat your oven to 375°F and line a 12-cup muffin pan with large parchment paper cups.
In a large mixing bowl, combine the eggs, pear puree, plain Greek yogurt, honey, melted coconut oil, vanilla extract and almond extract and whisk vigorously until thoroughly combined. Set aside.
In a separate bowl, combine the almond flour, oat flour, coconut flour, baking powder and salt and mix well with a whisk until fully blended and completely lump free.
Add the dry ingredients to the wet and mix well with a rubber spatula, then delicately stir in the pear cubes and almonds.
Divide the batter between the lined muffin cups, then top each muffin with a pinch of sliced almonds, if desired. .
Bake the muffins in the pre-heated oven for 28 to 30 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool completely in the pan, at least 45 minutes, before attempting to remove them; store in the refrigerator in an airtight container for up to a week.
Notes
I don't recommend using regular paper liners, as grain or gluten free baked goods sometimes tend to cling to those as if their life depended on it, causing you to lose half of your muffin when you try to peel it off... If you couldn't find pear puree, you could make your own by processing a couple of ripe pears in a small food processor.Likewise, you could make your own oat flour by processing rolled oats in a high speed blender.