Step 1

Slice 3 large Bosc pears in half. Then, place pear halves on a greased baking sheet flat side up.

Step 2

Spray pear halves with coconut oil cooking spray and pierce pears a couple of times with a fork. Then, sprinkle on some ground cinnamon.

Step 3

Roast at 400ºF for 15 minutes flat side facing up. Then, flip pears and roast for another 10-15 minutes or until you can easily pierce them with a fork.

Step 4

Let pears cool for 15 minutes before removing seeds and skin. Place in a high-speed blender and add 1 tablespoon of water. Blend on high until a puree has formed. This should yield around 1 cup of pear puree.

Step 5

First, preheat oven to 350ºF and spray a nonstick muffin tin with coconut oil cooking spray.

Step 6

Prepare pear chunks by slicing a large pear in half. Remove the seeds and stem and finely dice. Then place into a medium bowl along with all of the other dry ingredients. Mix.

Step 7

Place 1 cup of pear puree* (from above) into a large bowl. Then add all wet ingredients (minus the melted coconut oil) and whisk until combined.

Step 8

Slowly add dry ingredients to wet and mix until combined.

Step 9

Finally, add in melted coconut oil and mix one final time, making sure everything is thoroughly combined.

Step 10

Transfer batter into muffin tin by filling each muffin about 3/4 of the way full or even close to the top. Option to sprinkle on optional nuts or rolled oats for texture.

Step 11

Then, bake at 350ºF for 18-20 minutes or until muffins are fully cooked in the middle.