- 1/4 cup coconut butter
- 1 cup sugar
- 3/4 cup pureed pears (about 3 pears cooked and pureed)
- 2 cups einkorn flour*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened soy milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
* Einkorn flour is made from an ancient variety of wheat and is naturally moister than all-purpose flour. If you substitute all-purpose flour, you may need to add 1-2 extra tablespoons of soy milk.
1. Preheat the oven to 325 degrees Fahrenheit. Line a 12-cup muffin pan with parchment muffin wrappers and set aside.
2. In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and spices. Set aside.
3. In a large mixing bowl, stir together the coconut butter, the sugar, the pear puree, and the vanilla extract. If the coconut butter is very hard, you may need to microwave it in a small microwave-safe bowl on low power until it is soft first.
4. Add the flour mixture and the soy milk alternately to the pear mixture, mixing well after each addition.
5. Divide the batter among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 20-30 minutes until golden brown. Let the muffins cool in the pan for 5 minutes, then use a fork to carefully pop them out of the pan and let them cool completely on a wire rack.
Makes 12 muffins