*Gluten Free, Dairy Free, Refined Sugar Free
Ingredients:
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
Method:
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.
