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Preheat the oven to 350 °F (180 °C) - 325 °F fan (160 °C fan)
Prepare 12 hole cupcake size tin with cases.
Peel, core and chop the pears into small pieces and set aside.
In a large bowl whisk together ground almonds, oat flour, buckwheat flour, arrowroot, coconut sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
In a small bowl whisk together olive oil, almond milk, apple cider vinegar and vanilla.
Add the wet mix and the mashed banana to the dry mix and mix until well combined. Gently fold in pears.
Spoon the mixture into the prepared cases distributing evenly.
Bake for about 30 minutes or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down for 10 min before moving onto a wire rack.
To make the avocado frosting gently melt the coconut butter in double boiler and leave to cool down. Blend avocados with lemon juice until smooth. Once the coconut butter is cooled add the avocados and stir well until blended, add maple syrup to taste and put into fridge or freezer to set until the right consistency to frost the muffins. It takes about 10 minutes in freezer and a little longer in fridge. If it gets too hard, just leave it at room temperature. Give the frosting a good stir, spoon into a piping bag with a large nozzle and frost the muffins.
Store in fridge.