Pear & Blueberry Muffins
- 1/2 cup butter, melted
- 1/2 cup coconut sugar
- 2 medium bananas
- 1 teaspoon vanilla extract
- 4 eggs
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1-2 ripe pears, diced small
- Fresh or frozen blueberry
Preheat oven to 175. Line a standard muffin tin with paper liners.
Place the butter, sugar, bananas, vanilla extract, and eggs into the TM bowl. Whisk together 20 secs/speed 5.
Add in the coconut flour, tapioca flour, and baking soda. Mix through about 20 secs/speed 4.
Place a couple of pieces of the pear and blueberries into the bottom of each of the muffin cups.
Divide batter among the lined muffin cups, then divide the remaining pear and blueberries between the muffins and push into the batter. Don’t mix the fruit through the batter as the berries will bleed.
Bake until the muffins have puffed and the edges have slightly browned, about 20-25 minutes.
*This recipe can be done just the same in a food processor, or whisked by hand.