Pear, Apple, Zucchini Muffins

I’ve never made muffins with Pear before. So freaking yummy!

Hope you enjoy too

Pear, apple, Zucchini Muffins

  • 3 CUPS  grated Apples, pear and zucchini – I used 1 zucchini, 1 pear and the rest apples. Doubt 5 small ones or 2 large apples. I pulsed them in my food processor for a few seconds until they were grated.
  • 2 CUPS  Rolled oats – Make sure they are gluten free if you have intolerances.
  • 1½ CUPS unsweetened shredded coconut
  • ½ CUP Lakanto Monk Fruit Extract – ( if you are using sugar, you can use brown sugar)
  • 2 teaspoons vanilla Extract
  • ⅔ CUPS Avocado Oil or coconut Oil melted and cooled
  • 4 large eggs
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup Almond flour
  • 1/2 Cup Tiger Nut flour ( you can sub this for gluten free flour)
  • 1/2 Cup gluten free flour
  • 1/2 Cup Teff Flour
  • 1 tsp baking Soda
  • 1/2 Tsp baking Powder
  • 1/2 tsp Salt
  • 2.5 teaspoons Cinnamon powder
  • Optional but highly recommended: Pecans!

Directions:

  1. Preheat oven to 350 F.  Place the apple, oats, coconut, Lakanto and vanilla in a large bowl and mix to combine. Set aside for 10 minutes.
  2. Add the oil, eggs, flour, cinnamon and apple sauce to the remaining apple mixture and mix until just combined. Add the pecans if using and stir. Divide the mixture between a 16 x ½-cup-capacity  lightly greased silicone muffin tin. I used 2 silicone muffin tins.
  3. Cook for 30 minutes or until cooked when tested with a skewer. Allow to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.
  4. Best served warm. I usually microwave them for about 10 seconds.

Category : Breakfast
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