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our gift to you

Feed them right from the start

Raspberry and Pear Muffins

Nut Free Wheat Free Vegetarian

Raspberry and pear combine together with coconut cream to create these mouthwatering mini-muffins. The raspberries add a delicate sweetness to the muffins but they can be replaced with blueberries as an alternative. Enjoy as a lunchbox treat, after-school tummy-filler or a weekend snack attack.



2½ cups spelt flour
2 tsp baking soda
1 tsp baking powder
4 tbsp melted coconut oil
6 eggs
1 cup raspberries
1 small pear, peeled and chopped
¾ cup coconut sugar
½ cup coconut cream
Pinch of sea salt
1 tsp vanilla powder (or scrape out the insides of one pod)
1. Preheat the oven to 180°C.
2. Place paper inserts into a mini muffin tray and grease with coconut oil (some paper inserts do not require greasing).
3. Place dry ingredients in a food processor. Process on low speed.
4. Slowly add eggs, oil and coconut cream to the mixture and process on medium-high speed until smooth consistency is reached.
5. Next, add the pear to the mixture and process until smooth.
6. Place your mixture in a bowl and gently stir in the berries.
7. Place 1-2 tbsp of batter in mini muffin trays and bake for 25-30 minutes.

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