Pear Ginger Muffins {Paleo, Diabetic Friendly}
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 2 pears, cored and diced
  • 3 eggs, whisked
  • ¼ cup ghee, coconut oil or butter, melted
  • 2 TBSP maple syrup (optional)
  • 1 TBSP fresh grated ginger
  • 1¼ cup almond flour
  • 4 TBSP coconut flour
  • ½ tsp baking soda
  • pinch of sea salt
  • ½ cup pecans, coarsely chopped
  • ½ cup finely shredded coconut
  • 1 tsp fresh grated ginger
  • 1 TBSP ghee, coconut oil or butter, melted
  • 1 tsp maple syrup (optional)
  • pinch of sea salt
  1. Preheat oven to 350.
  2. Place almond flour, coconut flour, baking soda and sea salt in a large bowl; mix.
  3. Add eggs, fat of choice, ginger maple syrup and diced pears.
  4. Mix thoroughly.
  5. Place in parchment paper or silicone liners about ¾ full, leave room for topping.
  6. In food processor, pulse pecans, shredded coconut, ginger, fat of choice, maple syrup and sea salt until nuts are coarsely chopped.
  7. Sprinkle about a tablespoon of the topping on each muffin.
  8. Press down gently to ensure topping will remain intact.
  9. Bake for 25-30 minutes
  10. Let cool, if you have the patience, then devour!
Recipe by A Nourished Appetite at