Pear, Egg and Pecan Muffins

Looking for a delicious, satisfying, protein-packed breakfast, mid morning or afternoon snack? Try these fabulous pear, egg and pecan muffins. Easy to prepare, they’re sugar free, gluten free and bursting with good nutrition.

INGREDIENTS

  • 4 ripe organic Bartlett pears
  • 9 eggs
  • Organic coconut milk
  • Organic coconut oil
  • Organic coconut flour
  • Baking soda
  • Cinnamon
  • Stevia
  • 1/2 cup chopped pecans (or walnuts)

PREPARATION

  • Preheat oven to 350 degrees
  • Chop up 4 pears into ½ inch bites, leaving skin on
  • Add 1 ½ tablespoons coconut oil in skillet
  • Add pears and 3 tablespoons water
  • 1 ½ teaspoons cinnamon
  • 8-12 drops of Stevia (more or less to taste)
  • Sautée these
  • While that’s cooking, mix 9 eggs
  • Add 3 tablespoons of coconut milk
  • Whisk together
  • Add ½ tsp cinnamon
  • Add 1 ½ Teaspoon coconut flower
  • Stir and add in ¼ tsp baking soda
  • Chop ½ cup pecans/walnuts (save some for sprinkling on top at the end)
  • Keep stirring pear mixture till its the consistency of chunky apple sauce
  • Mix the batter into the pear sauce
  • Add half of the chopped pecans/walnuts and stir up
  • Grease muffin tin with coconut oil
  • Add in the batter and sprinkle on top with left over pecans/walnuts
  • Cook in oven for 40 minutes. Depending on your muffin tin size, serves 6-10.Enjoy!

 

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