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
1 egg
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)

Storage instructions

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.

Top tip
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.

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