*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.