2 cups almond flour
½ tsp baking soda
1 tsp ground cinnamon
2 eggs
4 tbsp almond milk
1/3 cup melted grass fed ghee or coconut oil
½ cup honey
7 oz just-ripe pears, cubed


1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups. Set aside.

2. In a bowl combine the almond flour, baking soda and ground cinnamon. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and honey until pale and fluffy, about 3-5 minutes. Add the melted ghee and almond milk and beat until well combined. Add in the almond flour mixture and beat until smooth. Gently fold in the pear cubes. Scoop the batter into the prepared muffin cups.

4. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely before serving

From –

Preparation time – 15 minutes

Cooking Time – 20 minutes

Serving – 12