Sometimes an idea for a recipe just jumps into my head. We had these beautiful red pears in our fruit basket, and they were at the peak of ripeness. I thought they would be just fabulous in a spiced muffin. I was right! These fine-textured muffins are full of spices like cinnamon and sweet diced pear. Not to mention the crispy crumb topping….delicious!
Spiced Paleo Pear Muffins With Crumb Topping
Recipe Type: Muffins
Author:
Prep time:
Cook time:
Total time:
Serves: 10 muffins
Ingredients
- Crumb Topping:
- unsweetened coconut flakes – 2-1/2 tablespoons
- raw pecans – 1/3 cup finely chopped
- pure maple syrup – 1 tablespoon
- ground cinnamon – 1/2 teaspoon
- ground nutmeg – 1/4 teaspoon
- Muffins:
- eggs – 5
- molasses – 3 tablespoons
- pure maple syrup – 3 tablespoons
- coconut oil – 1/3 cup, melted
- chestnut flour – 1 cup
- coconut flour – 1/4 cup
- pumpkin pie spice – 1 teaspoon
- ground cinnamon – 1 teaspoon
- ground ginger – 1/2 teaspoon
- ground allspice – 1/2 teaspoon
- salt – 1/2 teaspoon
- ripe pear – 1 cup peeled and finely diced
- baking powder – 2 teaspoons
- apple cider vinegar – 1/2 teaspoon
Instructions
- Preheat the oven to 375 degrees Fahrenheit. In a small bowl, stir together all the crumb topping ingredients and set aside. In a large mixing bowl, whisk the eggs with the molasses, maple syrup, and melted butter or coconut oil. Stir in the chestnut flour and coconut flour. Stir in the pumpkin pie spice, cinnamon, ginger, allspice, and salt. Fold in the pear and stir in the baking powder and apple cider vinegar. Scoop the batter into 10 paper-lined muffin cups. Top each muffin with an even amount of crumb topping. Bake for 20 minutes, or until they pass the toothpick test.
Just made these – very nice! Even my children like them, despite the fact that they are not very sweet. I live in Italy where good quality chestnut flour is easy to get, so I appreciated finding a number of recipes on your site. Thanks so much! It’s impressive that you are so young!!!!!!!