Pear and Pumpkin muffins (High Fibre)

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Makes 24 muffins, 3-4 grams of fibre per muffin. *Vegetarian
  • Pumpkin Puree 2-2.5 cups (peeled boiled and mashed /blended pumpkin)
  • Pear puree (peeled boiled, cored and mashed / blended pear)
  • 2 cups of crushed walnuts
  • ¾ cup of coconut oil
  • 3 large eggs
  • 1 cup milk of choice
  • Teaspoon of freshly grated ginger
  • 1 teaspoon of cinnamon powder
  • 3 cups of wholemeal self-raising flour
  • 1/3 cup stevia powder (optional)
  1. Preheat oven to 180C
  2. Line 24 muffin holes with muffin patty cups and spray with coconut oil
  3. Place pumpkin puree, pear puree, eggs, liquid coconut oil (may need to warm it first), milk into a bowl and mix thoroughly for about a minute until all ingredients are smoothly blended
  4. Then add the rest of the ingredients and mix until thoroughly blended
  5. Spoon into the patty cases
  6. Bake for 30-35 minutes until the top of the muffin bounces back