Pear & Ginger Coconut Flour Muffins

I am very proud of this recipe!  It tastes divine and is full of goodness, with no grains or dairy and it's reasonably low carb.

Pear & Ginger Muffins

Makes 24 muffins (they freeze well)

6 Eggs
1/2 cup Linseeds (finely ground after measuring)
1/2 cup Sunflower seeds (finely ground after measuring)
1 1/2 cups Coconut Flour
1 cup Coconut Cream or milk
2 cups Water
1/2 cup liquified Coconut Oil (or other oil)
1 TBS Baking Soda
1 TBS Baking Powder
1/4 tsp liquid stevia
4 Tbs Honey, melted *omit for low carb option
4 tsp Ground Ginger
2 tsp Cardamom (optional)
3 Pears (ripe)

Whisk eggs in large bowl.  Add ground seeds, sifted coconut flour and remaining ingredients (except pears).  Mix well by hand or with an electric mixer (you can't over mix this recipe).  Finely grate one pear and add to the bowl (including any juice).  Finely chop the other two pears and mix it all throughly together.

Use two soup spoons to shape mixture into round-ish balls and put into muffin pans (the mixture is very thick and rises pretty much how it looks going into the oven, so shaping it helps!).

Cook at 200 degrees celcius for 35-40 minutes (yes a lot longer than wheat flour muffins), until lightly browned on top and bounces back when gently pressed). 

*If you leave out the honey, deduct 2.8g Carbs per muffin - obviously they will be less sweet though!  You can double the liquid stevia if you wish.
Enjoy!


Nutritional info per muffin:

Calories: 155 (145 if made without honey)
Total fat: 9.3g
Total carbs: 11 (6.4 net carbs once fiber deducted or 3.6g if made without honey)
Fiber: 4.6g
Protein: 3.9g
Iron: 3% RDI