Paleo Pear & Blueberry Muffins

As many of you have enjoyed your bacon and eggs over the weekend (a daily occurrence in our house), I was trying to come up with a different recipe idea. I won’t ever get sick of bacon and eggs, but it has become my ‘normal’ weekday option. Often, breakfast can be the hardest meal to find alternative recipes for when making the switch to paleo.

Growing up like most other Australian kids I ate my Weetbix just about every morning. I didn’t like it much back then and I can barely look at them these days. Cereal or a slice of toast has become the ‘normal’ start to most peoples days. Its not the normal option, its the convenient one, that we thought was a healthful one. I always thought that the milk with my cereal was what left me feeling a little sick in the stomach, but I know better now.

If you just can’t do without your bowl of cereal to start your day, there are options. Why don’t you try my Toasted Cinnamon CADA recipe here. If you would like to give something different a go, then please try these Paleo Pear & Blueberry muffins. They are delicious and very easy to whip up.



Paleo Pear & Blueberry Muffins

  • 1/2 cup butter, melted
  • 1/2 cup coconut sugar
  • 2 medium bananas
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 1-2 ripe pears, diced small
  • Fresh or frozen blueberry

Preheat oven to 175. Line a standard muffin tin with paper liners.
Place the butter, sugar, bananas, vanilla extract, and eggs into the TM bowl. Whisk together 20 secs/speed 5.
Add in the coconut flour, tapioca flour, and baking soda. Mix through about 20 secs/speed 4.
Place a couple of pieces of the pear and blueberries into the bottom of each of the muffin cups.
Divide batter among the lined muffin cups, then divide the remaining pear and blueberries between the muffins and push into the batter. Don’t mix the fruit through the batter as the berries will bleed.
Bake until the muffins have puffed and the edges have slightly browned, about 20-25 minutes.
*This recipe can be done just the same in a food processor, or whisked by hand.


As well as being easy to make, they are quick to grab on the run and eat as is, or warmed through slightly. Yum! They also make a great option for those ‘nut free’ school lunch boxes. You can make a big batch up for the week in advance, and freeze them. Or if you have a lazy Sunday morning ahead of you, get your bake on.

Brooke x


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