Gluten Free Whole Grain Pear Muffins Recipe
Who wants to get up in the morning and have to work hard for a nice healthy muffin? Certainly not me and most certainly not before coffee! That’s why I had to come up with a muffin that is dead simple to make because isn’t “simple” a really good thing in the morning?
These Gluten Free Whole Grain Pear Muffins are dairy-free as well as gluten-free, packed with pears with just a hint of vanilla, not too sweet and filled with healthy, whole gluten free grains. All in all, a great way to start the day!
I toss all the ingredients in the food processor, whiz them up for a few seconds and that’s pretty much it. I made two versions, one topped with almonds and a sprinkling of sugar and the rest plain. We preferred the almond topped as they added a touch of crunch to these moist muffins. Don’t have a food processor? Well quick, head over here and enter to win one. In the meantime you could blend the pears with the brown sugar and the wet ingredients in a blender, mix the dry ingredients and add the wet mixture to the dry. Still super simple.
This recipe is linked to Slightly Indulgent Tuesdays.
Gluten Free Whole Grain Pear Muffins Recipe
Ingredients
- 3 ripe pears - peeled, cored and roughly chopped
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups superfine brown rice flour
- ½ cup potato starch - (not potato flour)
- ¼ cup flax seed meal
- 2 teaspoons baking powder
- 1 teaspoon kosher or fine sea salt
- ½ cup grapeseed or light olive oil
Optional Toppings:
- ½ cup sliced almonds
- ¼ cup granulated sugar - (preferably organic)
Instructions
- Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners.
- Place the pears in the bowl of a food processor fitted with a steel blade. Add the brown sugar and puree. Add the remaining ingredients (except the toppings) and process to combine, scraping down the bowl of the food processor once. Divide the batter evenly among the prepared pans.
- If desired, sprinkle the almonds on top of the batter and sprinkle with a little sugar. (To intensify the flavor of the almonds you can toast them in a dry pan over high heat for a few minutes, just until toasted and fragrant.) Bake for 25 minutes or until the muffins have risen and a toothpick inserted into the center comes out clean. (These muffins don’t get too brown.) Let cool in the pan.
- Extra muffins freeze well.
Nutrition
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Pingback: A Little Bit of Silly Fun…And a Giveaway! | Simply Gluten Free
Whoops! I guess my previous post was from Facebook! Anyway, this is my 3rd entry. I am wishing me luck!
Great! I get another try!
What a GREAT recipe and photo! Thanks again Carol!!!
Beautiful picture Carol…as usual! :) I love having homemade muffins on my counter. It means there’s always something for breakfast or a quick snack. I love the idea of whizzing everything up in the food processor too…thanks!
I love pears…and I love muffins – so these look PERFECT!
Those look great. Pretty styling too :)
Thank you!
They look scrumptious. I’m still wondering what the best way of replacing 4 eggs is though. I always seem to have trouble with more than 2. Now, about that herd of elephants…
Ooh, these look beautiful! I’ve never done much baking w/ pears, but this recipe makes me anxious to start!
Is that a typo, line 14 muffins with liners, yet yields 24? Which one is correct? Thanks.
Yes, there was a typo – sorry! I fixed it. The recipe makes 24 muffins.
YUM! These look delish Carol – might try them with apples as I’m not really a pear fan!
Let me know how they come out if you do!
Great idea to just whizz them up in the processor, I like uncomplicated recipes for home. Yumm…
This is similar to a Pear Muffin I make for my dad! So delicious!
That’s nice that you make muffins for your Dad:)
Those look so lovely…picturesque even!
Yum! These look super delicious. Do you think they would still work with less sugar and perhaps adding some almond flour for extra protein?
Hi Christine,
You can certainly add almond flour – replace a portion of the brown rice flour with an equal amount of finely ground blanched almond flour. These are not very sweet tasting as they are but if you use succant you can use only 2/3 of a cup and still have the same sweet factor. Plus sucant is unrefined and raw, making it a great replacement for regular sugar.
Hope that helps!
Yum. Love the almonds on top of the muffins – what a pretty touch!
Carol, I made these muffins the other day and they are yummy! I was wondering about substituting the brown sugar with stevia. I know you said that sucant can be used but I’m not sure what that is. This recipe is a keeper for sure!
I don’t cook with stevia so I googled to see what adjustments would need to be made, I found this from eHow – (So maybe just add a lttle more pear)
“The bulk or consistency that sugar normally would add can be replaced with applesauce, fruit puree, canned pumpkin, fruit juice, yogurt, or any ingredient that will taste right with your recipe and add moisture. For everyone cup of sugar that is replaced by stevia 1/4 to 1/2 a cup of the bulk should be added.
Here is a Stevia conversion chart:
1 Tsp Stevia (powered)=1 Cup Sugar
1 Tsp Stevia (liquid)=1 Cup Sugar
1/2 Tsp Stevia=1 Tbsp Sugar
6 Drops liquid Stevia=1 Tbsp Sugar
A pinch of Stevia=1 Tsp sugar
2 drops liquid stevia=1 Tsp sugar”
Read more: How to Substitute Stevia for Sugar in Baking | eHow.com http://www.ehow.com/how_2268348_substitute-stevia-sugar-baking.html#ixzz1EyYJfnay
Oh and btw – Sucanat is just whole cane sugar, nothing taken out, nothing added – here is a link that gives you more info http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Fair_Trade_Certified_Organic_Sucanat.html
Thanks for the information! I think next time I’ll try using stevia and add pumpkin. Pear and pumpkin could be yummy. I’ve seen the conversion chart but I wasn’t sure how to make it work and not mess up the muffins. I’ll do a little more investigation. It a cold, cloudy day here so I think a little baking is in order.
Please let me know! My hubby likes stevia (I have yet to jump on the bandwagon but there is always hope) and I would like to know what happens! I agree, pear and pumpkin will be yummy.
Your photos are gorgeous! It is a warm, wet day here in New Zealand and I have been looking for something simple and “proven” to bake today.
Carol, I’ve tried this recipe with different versions of stevia and pureed, roasted sweet potatos instead of pumpkin. The taste is really good but they don’t have the rise and most have been very dense. Still needs some work to be close to the original recipe.
I love them Carol. I made pear minibundts with hazelnut flour and they were simply delicious. The smell of the kitchen when i was baking them was the best. Kind regards!!!
mmm, I can smell it now :)
Sweet site, super layout, rattling clean and apply friendly .
Pingback: Gluten Free Mango Muffins Recipe: Almond Flour Breakfast Health Muffin — Family Fresh Cooking
These look amazing! I have a giveaway for gluten free bread on my blog right now if you are interested, I’d love to have you stop by at http://aGlutenFreeMom.blogspot.com
The muffins were wonderful! Loved using the food processer. I didn’t peel the pears. Made it even easier.
Thanks Pam! Glad you enjoyed them. More nutritious with the peels too!
Pingback: Ten Healthy Back to School Snack Recipes that Look and Taste Amazing ... - Go Dairy Free
Healthy!!? With 1 cup of sugar you have got to be joking! Do you know what healthy food is?
haha you’re right Ray…I’ve changed the name of the recipe. :) Thanks!
xo,
Pingback: A Little Bit of Silly Fun…And a Giveaway! | Simply Gluten Free