Total time: 55 minutes

Serves 8

Ingredients

  • ⅓ cup almond flour
  • ⅓ cup tapioca flour
  • ⅓ cup coconut flour
  • ½ cup milk (I used almond)
  • ¼ cup coconut sugar
  • 3 eggs whisked
  • 1 D’anjou pear peeled and diced small
  • 3 Tbsp. ghee
  • 2 Tbsp. raw honey
  • 1 tsp. vanilla extract
  • ¼ tsp. cardamom
  • 1 tsp. cinnamon

Directions

  1. Preheat oven to 350°.
  2. Mix flours, eggs, milk, honey, vanilla extract and 1/2 tsp of cinnamon in a bowl.
  3. In a small pan on medium heat add the pear, remaining cinnamon, cardamom, ghee, and coconut sugar.
  4. Sauté until well blended and it begins to bubble and thicken, about 10 min.
  5. Transfer ingredients in pan to the flour mixture and gently fold in.
  6. Place in lined muffin tins and cook for 25-30 min.