Coconut and pear muffins

 1 medium pear, finely diced
 ½ cup coconut flour
 ½ cup gluten free plain flour
 1 cup almond meal
 ½ cup coconut sugar
 1 tsp baking powder
 ½ tsp bi carb soda
 ¼ cup vegetable oil
 ⅓ cup almond milk
 2 eggs
 2 tbsp tablespoons maple syrup, plus 1 extra to serve

1

Preheat oven to 180°C, grease a 12-hole muffin tin

2

In a medium bowl, combine the flours, almond meal, coconut sugar, baking powder and bi carb

3

In a medium sized jug, whisk together the eggs, and all of the remaining ingredients except the pear

4

Pour into the flour mix and stir to combine

5

Stir through pear and divide evenly between prepared muffin tins

6

Bake for 30 mins, cover with foil at 20 mins if browning too quickly

7

Brush with reserved maple syrup while warm