To me, raspberry is nature’s version of sour candy. There is just something so delicious about the velvety sweetness and sour tang flavor of raspberries. I could easily eat them by the cup-full. I could probably even eat them by the gallon-full if I had the chance. Good thing they don’t sell them in packages that large! Although I would appreciate it if they were sold in larger plastic crates than the ones that they are usually sold in. What is the deal with berries being sold in such small quantities?!
Speaking of raspberries, one of my favorite raspberry things to eat is raspberry coulis. Oh my goodness does raspberry coulis taste good on cake, or pie, or any dessert for that matter! I wanted to come up with all natural non-processed muffins that taste like they have raspberry coulis in them, so I decided to take a stab at it.
I used the proportions from my Carrot Cake Breakfast Muffins as inspiration and came up with these Raspberry Pear Muffins. And I must admit, that they really taste like they have raspberry coulis inside of them, if I do say so myself…yu-um!
If I would do anything differently, I’d say it would be to put less pears inside the batter and more raspberry! But I’m totally raspberry biased, so it may just be me! They were great warm out of the oven, but I think that they absolutely tasted best the next day.
Why? Well, these are what I like to call “better the next day” muffins. They become the perfect muffin texture after sitting out for a day. Moist and delicate with fresh raspberry splashed throughout. Delicious!
- ¾ cup almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 2 eggs
- ½ cup honey
- 1 tsp vanilla
- 2 tsp lemon juice
- 2 tbs melted coconut oil
- 1 mashed banana
- 1 pear diced
- ¾ cup raspberries (leave 12 aside to put on top for decorative purposes)
- Preheat the oven to 350 degrees.
- Line a 12 cupcake pan with muffin tins.
- In bowl #1, mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt together with a fork until well mixed.
- In bowl #2, mix the eggs, honey, vanilla, and lemon juice with an electric handheld mixer. Add the melted coconut butter and mix with the mixer until blended. Add the mashed banana and mix with the mixer until blended.
- Pour bowl #1 into bowl #2 and mix with the mixer until well blended.
- Fold the pear and raspberries into the batter.
- Evenly put spoonfuls of the mixture into each cupcake tin until each tin is filled with about the same amount. I started out by putting 2 tbs of batter into each tin and then adding the rest of the batter into the tins.
- Bake for 35-40 minutes, switching the direction of the tray half way through baking.