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.
- 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
- ½ cup sliced almonds
- ¼ cup granulated sugar - (preferably organic)
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.
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