Pear and Almond Muffins

Makes 4 muffins or 6-7 'buns'

Ingredients

• 1 cup ground almonds
• 1 teaspoon gluten free baking powder
• 1/2 teaspoon cinnamon
• 4 tablespoons unsweetened almond milk
• 2 tablespoons coconut oil (melted)
• 2 tablespoons raw honey
• 2 eggs 
• 1/2 cup diced pear ( peeled )

Method

1. Preheat the oven to 180degC
2. Leave the chopped pear to one side. 
3. Mix and combine the remaining ingredients ( except the pear ) in a bowl until well combined. 
4. Add in the pear and mix until evenly distributed. 
5. Place the muffin cases/bun cases in the bun tray. 
6. Divide the mixture evenly amongst the cases. 
7. Bake for 20 minutes or until golden brown .

These could be stored in the freezer up to 3 months.. if they last that long