No added sugar mini muffins. Really ripe pears work best for this recipe. This makes 6, but you can always double to quantities to make 12 if you wish.
1 pear, peeled and chopped into small cubes
2 tbsp milk
1 tbsp coconut oil
75g self raising flour
1 tsp ground ginger
Preheat oven to 200c
Mix pear, egg, milk, oil and ginger together
Add flour and mix until combined
Divide into your mini muffin tin/cake cakes and bake for 20-25 minutes until cooked (if you insert a skewer it should come out clean)
These will keep for up to 3 days in the fridge, in an airtight container. They can be frozen; defrost and enjoy within 1 month.
I made these in little flower pots to give them some height. I think it makes them look lovely! You can purchase these from the online store now.