There isn’t a person in the South who hasn’t had coffee cake. It was my most favorite breakfast as a kid. This is the first recipe that has re-opened the coffee cake doors.
- 1/4 cup melted coconut oil
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon sea salt
- 2 teaspoons real vanilla extract
- 2 eggs
- 2 very ripe pears, grated (I grated mine in the food processor)
- 1/4 cup coconut oil, firm
- 3/4 cup chopped pecans
- 2 tablespoons cinnamon
- 2 tablespoons coconut crystals
- 2 tablespoons dried figs, chopped
- Preheat oven to 325. Grease 12 muffin tins with coconut oil. Be sure bottoms are well greased.
- In the bowl of a mixer, whisk the almond flour, coconut flour, baking soda, salt and spices together.
- In a separate large bowl, whisk the eggs, melted coconut oil, vanilla, and grated pears.
- Add the wet mixture to the dry and beat until smooth.
- Make the pecan topping: in small bowl or in a food processor, put 1/4 cup firm coconut oil, cinnamon, coconut crystals, and figs. Pulse until just combined, or mix with a fork until crumbly.
- Spoon evenly into bottoms of 12 muffin tins.
- Spoon dough on top of the topping and push into muffin tin.
- They don’t rise, so you can fill the tins to the top.
- Bake for 25 minutes (maybe more if your pears were VERY ripe)- muffins should be set.
- Cool slightly (I waited about 15 minutes)
- Put a piece of parchment on a baking sheet. Place on top of muffin tin. Flip muffin tin over and turn out muffins.
- I had some topping stay in the tin. Just take a spoon and put it back on muffins.
- Serve warm or store in the fridge.
- Serving Size: 12