Gluten Free Healthy Pear Muffins Recipe

by Carol Kicinski on February 21, 2011

Post image for Gluten Free Healthy 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 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

Gluten Free Healthy 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 Topping:
½ cup sliced almonds
¼ cup granulated sugar (preferably organic)

Directions

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.

Servings

This gluten free recipe makes 24 muffins.

Need a quick meal?

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Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

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Categories:    Breakfast & Brunch

{ 33 comments… read them below or add one }

Barbara Catlin February 21, 2011 at 12:28 pm

Whoops! I guess my previous post was from Facebook! Anyway, this is my 3rd entry. I am wishing me luck!

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Barbara Catlin February 21, 2011 at 12:31 pm

Great! I get another try!

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Barbara Catlin February 21, 2011 at 12:36 pm

What a GREAT recipe and photo! Thanks again Carol!!!

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Melanie February 21, 2011 at 1:53 pm

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!

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Lisa February 21, 2011 at 4:31 pm

I love pears…and I love muffins – so these look PERFECT!

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Jess February 21, 2011 at 6:26 pm

Those look great. Pretty styling too :)

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Carol, Simply Gluten Free February 22, 2011 at 7:56 am

Thank you!

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Laurel February 21, 2011 at 7:42 pm

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…

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Stephanie February 21, 2011 at 8:24 pm

Ooh, these look beautiful! I’ve never done much baking w/ pears, but this recipe makes me anxious to start!

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Bea February 21, 2011 at 9:08 pm

Is that a typo, line 14 muffins with liners, yet yields 24? Which one is correct? Thanks.

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Carol, Simply Gluten Free February 22, 2011 at 7:54 am

Yes, there was a typo – sorry! I fixed it. The recipe makes 24 muffins.

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jas @ the gluten free scallywag February 21, 2011 at 11:01 pm

YUM! These look delish Carol – might try them with apples as I’m not really a pear fan!

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Carol, Simply Gluten Free February 22, 2011 at 7:54 am

Let me know how they come out if you do!

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InTolerantChef February 22, 2011 at 6:02 am

Great idea to just whizz them up in the processor, I like uncomplicated recipes for home. Yumm…

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Katrina (gluten free gidget) February 22, 2011 at 6:30 am

This is similar to a Pear Muffin I make for my dad! So delicious!

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Carol, Simply Gluten Free February 22, 2011 at 7:53 am

That’s nice that you make muffins for your Dad:)

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Juanita February 22, 2011 at 12:51 pm

Those look so lovely…picturesque even!

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Christine February 22, 2011 at 6:55 pm

Yum! These look super delicious. Do you think they would still work with less sugar and perhaps adding some almond flour for extra protein?

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Carol, Simply Gluten Free February 22, 2011 at 9:56 pm

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!

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Gluten Free Diva February 22, 2011 at 11:28 pm

Yum. Love the almonds on top of the muffins – what a pretty touch!

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Susan February 24, 2011 at 9:00 pm

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!

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Carol, Simply Gluten Free February 25, 2011 at 8:11 am

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

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Carol, Simply Gluten Free February 25, 2011 at 8:51 am

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

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Susan February 26, 2011 at 10:44 am

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.

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Carol, Simply Gluten Free February 26, 2011 at 8:53 pm

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.

Sleepinghorse March 5, 2011 at 3:33 pm

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.

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Susan March 19, 2011 at 2:14 pm

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.

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Más allá de 365 sonrisas March 21, 2011 at 9:21 am

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!!!

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Carol, Simply Gluten Free March 21, 2011 at 9:47 pm

mmm, I can smell it now :)

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Anderson Clatterbuck April 25, 2011 at 6:54 pm

Sweet site, super layout, rattling clean and apply friendly .

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Laura September 5, 2011 at 1:36 am

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

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Pam September 21, 2012 at 12:05 pm

The muffins were wonderful! Loved using the food processer. I didn’t peel the pears. Made it even easier.

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Carol Kicinski September 24, 2012 at 5:50 pm

Thanks Pam! Glad you enjoyed them. More nutritious with the peels too!

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