Ingredients
Muffins:
½ cup Coconut Oil
1 cup Brown Sugar
2 Eggs
¼ tsp. Vanilla Paste
2 cups Flour
1 tsp. Baking Powder
½ tsp. Cinnamon
½ tsp. Salt
½ tsp. Baking Soda
1 cup Sour Cream, Plain Greek Yogurt or Vanilla Greek Yogurt
1 cup Cranberries, chopped
1 Pear
Topping:
½ cup chopped Pecans
1 cup Oats
¼ cup Honey
Pinch Salt
❃❃Makes 18 Muffins❃❃
Preparation
Preheat
oven to 350 and spray 2 muffin tins with non-stick cooking spray or put in
muffin liners and line a cookie sheet with parchment and spray with non-stick
cooking spray. Chop cranberries, peel
and chop pear and chop pecans.
Topping
In
a bow mix together oats, pecans, salt and honey.
Muffins
In
the bowl of a mixer cream together coconut oil and sugar. Add eggs one at a time fully incorporating
each. Add vanilla and sour cream. In a separate bowl whisk or sift together
flour, baking powder, baking soda, salt and cinnamon. Add flour mixture and mix until just
combined. Remove bowl from mixer and
manually fold in chopped cranberries and pear.
With an ice cream scoop evenly scoop the batter into the muffin tin and evenly
top each muffin with the oat, pecan, honey mixture. Bake for 30 – 35 minutes or until a toothpick
comes out clean when inserted into the center of the muffins.