In my teenager years, I half lived at one of my best friend’s homes. It was the central location for several friends with a big pool, loving atmosphere and a mother who was the best cook – and healthy too! Beverly was and is a mother of 6, spiritual mentor, constant good Samaritan, active runner, fabulous cook and never ceases to amaze me with all she juggles and accomplishes. I love you Bev!
As I was flipping through an old church cookbook, Coconut Pear Muffins caught my eye – and then I saw the contributor was my childhood idol, Beverly – I knew they were a must make and I knew they were going to be delicious!
I was right. These muffins start by toasting the coconut and pecans on the same baking tray. Meanwhile, blend your canned pears in your blender then add your puree and some pear juice, a generous dash of cinnamon, and all the remaining ingredients to ONE BOWL and whisk. So incredibly easy, so incredibly satisfyingly delicious.
And if you want to make these uber moist pear infused, coconut, pecan bursting muffins a little less lowfat (although delish just the way they are), smother with butter and even the boys will come running.
And although not pictured, I adore these muffins with raspberry jam – the sweet raspberries with the coconut, pecan, pear – dynamite.
Thanks Bev for making the world a more loving, delicious place. And you will thank her too with one bite of these Lowfat Coconut Pecan Pear Muffins!
Adapted from family friend, Beverly Monroe
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