Gluten-Free Whole Grain Pear Muffins with Flax Meal – Easy & Wholesome Recipe
Published Sep 05, 2025
This post contains affiliate links. Please see our disclosure policy.
If you’ve been craving a cozy, wholesome baked treat, these Gluten-Free Healthy Pear Muffins are about to become your new favorite. Packed with juicy pears and naturally gluten-free ingredients, they’re perfect for breakfast, an afternoon snack, or even a light dessert. Plus, we gave them a nutritious boost with BareOrganics Golden Flax Meal, which adds both texture and incredible health benefits.
Table of Contents
Why You’ll Love This Recipe
There’s so much to love about these muffins. First, they strike the perfect balance between moist, tender crumb and natural sweetness from the pears. Second, they’re incredibly versatile—great for meal prep, school lunches, or a quick grab-and-go bite. Additionally, the inclusion of BareOrganics Golden Flax Meal makes these muffins even more satisfying. Flax meal is high in fiber, omega-3 fatty acids, and plant-based protein, which helps keep you feeling full and energized.
What You Will Need
- Fresh ripe pears
- Brown Sugar
- Eggs
- Vanilla
- Gluten-free superfine brown rice flour
- BareOrganics Golden Flax Meal
- Baking powder
- Kosher or fine sea salt
- Avocado or light olive oil
- Sliced almonds
- Sugar
Tips and Variations
- Make it dairy-free: Swap dairy milk for almond, oat, or coconut milk.
- Change up the fruit: Apples or peaches work beautifully in place of pears.
- Add crunch: Stir in chopped walnuts or pecans for texture.
- Boost nutrition further: Add chia seeds or hemp hearts alongside the flax meal.
Why Flax Meal is a Superfood Upgrade
Adding BareOrganics Golden Flax Meal is a simple way to make these muffins healthier without changing their flavor. Flax meal is known for supporting digestive health, helping balance cholesterol levels, and providing a steady source of energy. Best of all, it works as a natural binder in baking, making it a wonderful replacement for eggs in gluten-free and vegan recipes.
Frequently Asked Questions
Can I freeze these muffins?
Yes! Let them cool completely, then freeze in a single layer before transferring to a bag. Reheat in the microwave or oven.
Do I need to peel the pears?
It’s up to you! Keeping the peel adds fiber, but peeled pears give a softer texture.
How long do they stay fresh?
Stored in an airtight container, they’ll stay fresh for up to 3 days at room temperature or up to 5 days in the fridge.
For more gluten-free muffin recipes, GO HERE.
Gluten Free Whole Grain Pear Muffins
Ingredients
- 3 ripe pears
- 1 cup brown sugar or brown erythritol
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups superfine brown rice flour
- ½ cup potato starch
- ¼ cup BareOrganics Golden Milled Flaxseed
- 2 teaspoons baking powder
- 1 teaspoon kosher or fine sea salt
- ½ cup avocado or light olive oil
Optional Toppings:
- ½ cup sliced almonds
- ¼ cup granulated sugar or erythritol
Instructions
- Preheat oven to 350°F. Line 24 standard muffin cups with paper liners.
- Place the pears in the bowl of a food processor fitted with a steel blade. Add 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 https://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 https://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 .