Paleo Pear & Cranberry Muffins – Grain-Free, Dairy-Free, Nut-Free, Refined Sugar Free

I have a thing with muffins.

I think they may be my favorite thing to make, and these pear & cranberry muffins are no exception. I had a few folks asking for a nut-free recipe since most of my baking usually involves almond flour. I don’t tolerate some of the other gluten-free flours, like cassava and tigernut, plus we try to stay low carb, so that left me with coconut flour.

Don’t get me wrong, I LOVE coconut flour, but it can be extremely finicky. It can cause the texture to become grainy, or the overall product insanely dry. BUT, these muffins are anything but grainy or dry.

They are deliciously moist and light. Not too dense, and not at all overly heavy. Just filing enough to stand on their own for a grab and go breakfast, and light enough to be an afternoon snack.

I love the gentle sweetness the pear brings, and the bright sharpness of the fresh cranberries. I have not tried it with dried cranberries, but if you do, let me know how it goes! I imagine it would make the overall muffin sweeter, and remove some of the sharpness you get from using fresh cranberries.

I hope you enjoy these muffins as much as I do! They would make a great pre-thanksgiving dinner snack or a beautiful addition to any Christmas day brunch. I can promise you; they will be made for Shirley’s 1st birthday party as a great sweet alternative to the cupcakes my mom will be making!

Let me know what you think in the comments!

Paleo Cranberry Pear Cardamom Muffins - Nut-Free, Dairy-Free, Grain-Free, Low-Carb

These warm and spicy muffins are the perfect treat for your pre-thanksgiving indulgence, or on Christmas morning.
Prep Time 8 mins
Cook Time 18 mins
Course Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine American, Dairy-free, Gluten Free, LowCarb, Nut-FRee, Paleo
Servings 12
Calories 119 kcal

Ingredients
  

  • 1/2 Cup Coconut Flour
  • 1/4 Cup Arrowroot Starch Can sub Tapioca Starch
  • 2 Scoops collagen peptides Vanilla flavored
  • 4 Tbsp Coconut Sugar
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1 Tsp Cardamom
  • 1 Tsp Cinnamon
  • 1/4 Tsp Sea salt
  • 1/2 Tsp Apple Cider Vinegar
  • 2 Tbsp Coconut Oil melted
  • 1 Tsp Vanilla extract
  • 1/4 Cup Coconut Milk
  • 5 Large Eggs
  • 1/3 Cup Cranberries chopped
  • 1 Cup Pears skinned and diced

Instructions
 

  • Start by preheating your oven to 350.
  • Next, mix together your dry ingredients in a medium-sized mixing bowl
  • Add your wet ingredients to your dry and stir well. Let sit for 2-3 minutes to allow the coconut flour to absorb the liquid
  • Next fold in your pears and cranberries
  • Spray a muffin tin or line with paper liners, and fill cups about 1/2 full
  • Bake in preheated oven for 18-20 minutes
  • Remove from oven and let cool for 3-5 minutes before removing from muffin pan

Notes

I have never made these with 
Keyword Dairyfree, Muffins, Winter Flavors

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