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!
