Is there anything more fabulous in the fall than apples and pears? Baking with them is simple and rewarding. Dice them small and add a yummy treat to each bite. This recipe is simple and rewarding. It is free of gut irritating grains, wheat and gluten. Most importantly it does not add any sweetener. Kids will benefit from a reduced exposure to sweetener.
This recipe is very similar to Plantain, Blueberry Muffins with Teff and Buckwheat Flour.
Both recipes freeze well and thaw easily. I use them for morning snacks as I describe here, Carrot and Pumpkin Muffins with Pumpkin Flour (grain free).
I source all of my flours through a real food mom’s greatest resource, Thrive Market. Use my link and get 25% off, plus free shipping!
This recipe makes 24 muffins, plus 1 thin loaf of bread.
INGREDIENTS:
3 large eggs, beaten
6 large bananas
1 cup teff flour
1 cup buckwheat flour
1 cup tapioca flour
1 TBSP pumpkin pie spice
1 tsp real salt
2 tsp vanilla
1 TBSP baking powder
1/2 cup melted coconut oil
1 large apple, diced
1 large pear, diced
PUT IT TOGETHER
Preheat the oven to 350F. Line your baking cups with parchment liners ,or line your loaf pan with parchment paper. Dice your apples and pears (skin and all) and set aside. Melt your coconut oil and set aside. Combine the three flours, spices, baking powder and salt in a small bowl. In a large bowl, beat eggs, vanilla and banana together until well mixed. Add the dry ingredients to the wet ingredients and stir until well combined. Next mix in the coconut oil. Finally, fold in the apples and pears. Fill your muffin cups 3/4 full and add the rest to your loaf pan.
Bake at 350F for 30-35 min for both the bread and the muffins. Double check for doneness by inserting a toothpick into the center of the muffin.
