12 Serves
51 Mins
Preheat your oven to 175°C and prepare a muffin tin.
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Vitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
105 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
208 mg / 4,700 mgSodium
423 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
3 g / 28 gSugar
19 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 gIn a large mixing bowl, whisk together the all purpose flour, cereal, turbinado sugar, baking soda, baking powder, salt, cinnamon, and ginger.
In a separate bowl, whisk together the applesauce, yogurt, agave nectar, vanilla, eggs, and melted coconut oil.
Combine the wet ingredients with the dry ingredients, stirring until just incorporated.
Gently fold in the chopped pears, cranberries, and pecans.
Spoon the batter into the muffin tins until they are nearly full.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
10
g21
g11
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