Pear and Coconut Muffins With Chocolate Icing

So you ask yourself how can this delicious looking morsel be healthy?

Pears are a good source of fiber, vitamins and minerals. Pure Maple Syrup contains natural antioxidants which are good for your immune system. Coconut Oil is gaining popularity as a heart healthy food. Take a minute to google coconut oil. There are many healthy benefits of eating as well as using it on your skin.

This recipe is adorned with some of my favorite ingredients: it has proved to be decadent as well as healthy. As with many of my muffin recipes, it’s egg free.

Makes 12 medium muffins

Ingredients

• 2 cups pastry flour
• 2 teaspoons baking powder
• 3 medium ripe pears (makes about 1 1/2 cups)
• ½ cup pure maple syrup
• ½ cup coconut milk beverage
• 1 tablespoon coconut oil
• 1 tablespoon pecan butter (or nut butter of your choice)
• 1-3 ounce package dark chocolate broken into pieces
• Handful of fresh blueberries

Instructions

1. Preheat oven to 375 degrees.
2. To a large bowl add pastry flour and baking powder. Mix to combine.
3. Peel, remove core and chop the pears, place in a food processor. Pulse until pears are liquid.
4. Pour into bowl with pastry flour along with maple syrup and coconut milk beverage.
5. Heat coconut oil and pecan butter for approximately 15 seconds in microwave. Just enough to make it liquid. Pour into the bowl with pastry flour and stir until combined.
6. Spray muffin tin lightly with oil.
7. Scoop batter into muffin cups and bake 20-25 minutes.
8. When muffins are done, place chocolate in microwave safe dish and melt in 15 second intervals, checking and stirring each time until melted.
9. Drizzle melted chocolate over muffins and serve. Top with blueberries.