*Gluten Free, Dairy Free, Refined Sugar Free



  • 400g cooked pear or apple, pureed (or bought apple sauce if you’re in a hurry!)
  • 400g can white beans (also known as cannellini beans)
  • 125g (½ cup) almond butter
  • 50g (1/3 cup) coconut flour
  • 80g (½ cup) Natvia (or preferred sweetener)
  • 1 teaspoon vanilla bean paste or essence
  • ½  tsp.unrefined sea salt
  • 2 tsp. ground cinnamon
  • 1 tsp. gluten free baking powder
  • 4 free range eggs (
  • 150g (1 cup) strawberries, chopped (frozen or fresh)

PLUS – coconut oil to grease muffin pan

For the streusel topping:

  • 30g (2 tbsp.) coconut oil
  • 40g (⅓  cup.) ground almonds
  • 40g (⅓ cup) hazelnuts (or pecans or walnuts would work well too)
  • 2 tbsp. pure maple syrup (or agave nectar, or honey)
  • ¼  tsp. ground cinnamon



  • Preheat oven to 180C
  • Grease 12 muffin pan cups with coconut oil or butter.
  • In a mixing bowl or food processor combine first three ingredients and blend until smooth
  • Add all of the dry ingredients along with the eggs and blend gently until just combined.
  • Fold in the strawberries using a low speed if using a food processor or a wooden spoon if making by hand.
  • In a separate bowl, mix streusel ingredient and set aside.
  • Pour muffin batter into your greased muffin pans. Pat tops down into rounded heaps and sprinkle with streusel topping. Bake for 30-40 minutes. Or until firm to touch on top.

Strawberry ‘Streu -delicious’ Muffins