Paleo Vanilla Pear Muffin (Edit recipe)

I had a conversation with a follower on Instagram about making our original BANANA CHOCOLATE CHIP MUFFINS with another fruit. She needed a lower histamine option. I do love a good muffin challenge and have used mango before, so I thought it would be fun to experiment with pears. The results were spectacular and with an extra splash of vanilla and chopped pecans, these practically made themselves! Love it when a recipe comes together so easily! As you know, pears all tend to be ripe at the same time, so it's a perfect recipe to use them in. See notes below on preparing them for these muffins.

20 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	355
Fat:	21 g
Carbohydrates:	43 g
Protein:	2 g
Cholesterol:	40 g
Sodium:	199 mg
Fiber:	3 g
Sugars:	21 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 9-10

Ingredients

1.5 cups Cassava Flour
2 Tbsp Coconut Sugar
.5 tsp Baking Soda
.5 tsp Sea Salt
.75 cup Pecans, roughly chopped
1 whole Egg, room temperature
.5 cup Honey
.5 cup 4th & Heart Vanilla Bean Ghee, melted and slightly cooled, can sub butter or coconut oil
1.5 cups Bosc Pear, approx. 4 - 6 oz pears (see note below)
2 tsp Pure Vanilla Extract

optional topping

.25 cup Granulated White Sugar, can sub maple sugar
2 Tbsp Pecans, finely chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 400° and line muffin tin with parchment liners.
In a medium bowl, combine cassava flour, coconut sugar, baking powder, baking soda and salt, whisk to combine then toss in chopped pecans (if using) whisk again, set aside. If you're going to use the topping, combine the sugar and pecans in a small bowl and toss to combine, set aside.
In a separate bowl, add egg, honey and ghee, whisking well to combine.
Prepare pears by pealing and coring. Roughly mash with a fork or tool of choice, leaving them slightly chunky.
Add wet ingredients into dry ingredients, stirring with a spatula mixing until well combined.
Fill muffins tins, you should get 9-10 depending on how tall you want them. Sprinkle topping evenly over each muffin if using.
Place muffin tin in the oven and IMMEDIATELY reduce temperature to 385°, bake for 22-24 or until top springs back when lightly touched and golden brown.
Cool for 4 minutes in the tin then remove them and let them cool on a wire rack. Store leftovers for up to 4 days in the refrigerator or freeze.

Notes

We used bosc pears, they were about 6oz each. Depending on the size and variety your may need to adjust, but use 1 1/2 cups either way. Don't over mash them, they will get really liquidy and your muffin will be super moist and steam more than bake.