Spiced Pear Muffins with Nut Topping {Paleo Option}

Pear mixture 560g Perhaps way too much!
Almond flour 300g
Coconut flour 30g
Tapioca 54g
BP 1tsp
Salt just a pinch
Nuts 20g
Coconut oil 1Tbsp
3 eggs
Did not Add honey
Bake at 180° C 25 minutes

Muffins were rather dense and heavy! (??)

3 small Seckel Pears or 2 Anjou Pears - stems removed (these are smaller pears)

1 tbsp cinnamon (extra for sprinkling walnuts)

2 tsp ground ginger or 1 tbsp fresh grated ginger

¼ cup natural Ginger-ale, ginger kombucha, or club soda (see notes for more options)

¼ cup to ⅓ c honey. Plus an extra for topping.

1 ½ cup almond flour

¼ cup coconut flour

½ cup arrowroot starch or tapioca starch

Optional add in - ¼ cup nuts or seeds

1 tsp baking powder

Dash of sea salt

1 tbsp butter or melted naturally refined coconut oil

3 eggs

Toppings - ⅓ cup candied walnuts or walnuts halves mixed in additional honey and pinch of cinnamon (see notes for other options)

Directions at cottercrunch.com

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