Serve these muffins as part of a holiday brunch or breakfast. If you are not a big fan of cardamom you can reduce it by half or replace it with cinnamon and ginger instead. Use this recipe as a base and replace the pears with blueberries, blackberries, apples, or chopped ripe bananas.
Ingredients
Dry Ingredients
½ cups
coconut flour
¼ cups
arrowroot powder
1 teaspoons
baking powder
½ teaspoons
baking soda
¼ teaspoons
sea salt
1 teaspoons
ground cardamom
¼ teaspoons
ground allspice
Wet Ingredients
4 large
eggs
¼ cups
melted
coconut oil
¼ cups
maple syrup
¼ cups
unsweetened applesauce
2 teaspoons
vanilla extract
Other Ingredients
1 small
pears
cored and diced