gluten-free pear muffins

Gluten-Free Pear Muffins

If you’ve been searching for the perfect gluten-free muffin then your search can end right here with my recipe for gluten-free pear muffins. Made with pears, cinnamon, coconut and almond flours they are topped with a pecan and cinnamon crumble. I then top it with a cinnamon pear crisp to make them even more special… They are so soft and spongy you won’t even realise these are gluten-free so even your gluten tolerant friends will love them! I have been left disappointed so many times with gluten-free muffin recipes that I had to take matters into my own hands and devise my own. 

gluten-free pear muffins
 Click here to go straight to the recipe.

The pear crisp topping is very easy to prepare and makes a delicious snack for your kids lunch boxes so I advise you to make a big batch of these as they won’t hang around for long! Start by washing and coring your pears and slice into rounds. These slices may seem big but they shrink to more than half the size. Place these in a bowl of water and lemon juice until ready for use. This prevents them from turning brown. Spread the slices in kitchen paper and pat dry. Arrange them in a single layer on greaseproof paper and sprinkle lightly with cinnamon. 

gluten-free pear muffins

Place them on the trays of a dehydrator and dehydrate for 3-4 hours until crisp.

gluten-free pear muffins
Dehydrator

You may also lightly bake them in a low oven for 2 hours. I recommend this silicone crisp tray for the oven as it crisps them underneath as well as the top. You can buy one here .If not then you can use a baking tray lined with greaseproof paper.

gluten-free pear muffins

To make the gluten-free pear muffins, peel and chop the pears into bite-sized cubes. Mix all the dry ingredients together in a bowl. In a separate bowl whisk the egg yolks, coconut milk, olive or coconut oil and maple syrup. Add this to the dry ingredients along with the chopped pear. With an electric beater whisk the egg whites to stiff peaks. Fold this into the muffin mixture until well combined. Pour the mixture to fill the muffin cases to ⅔ full. 

gluten-free pear muffins

Now make the pecan crumble topping. Place the pecans, coconut sugar, almond flour and cinnamon into a food processor and chop until coarse. This can also be chopped by hand. Add 1 tablespoon of topping on top of each muffin.

gluten-free pear muffins

Bake in the preheated oven for 15-18 minutes until golden brown. Top with a slice of crispy cinnamon pear.

gluten-free pear muffins

Delicious for breakfast, a mid morning snack or dessert!

gluten-free pear muffins

 

Recipe

Gluten-Free Pear Muffins
Yields 12
Gluten-free muffins made with cinnamon pears, coconut and almond flour and topped with a pecan cinnamon crumble
For the pear crisps
  1. 3 pears
  2. 1 tablespoon cinnamon
For the muffins
  1. 4 pears
  2. 50g/½ cup coconut flour
  3. 100g/1 cup almond flour
  4. ½ teaspoon bicarbonate of soda
  5. 1 teaspoon baking powder
  6. 1 tablespoon cinnamon
  7. ¼ teaspoon ground cloves
  8. 6 eggs, separated
  9. 4 tablespoons maple syrup
  10. 30ml coconut milk or milk of your choice
  11. 30ml olive or coconut oil
For the crumble topping
  1. 25g pecans
  2. 15g ground almonds
  3. 2 tablespoons coconut sugar
  4. 1 tablespoon cinnamon
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Instructions
  1. Begin by making the pear crisps. Wash and core the pears and slice into rounds. These slices may seem big but they shrink to more than half the size. Place these in a bowl of water and lemon juice until ready for use.
  2. Spread the slices in kitchen paper and pat dry. Arrange them on greaseproof paper and sprinkle lightly with cinnamon.
  3. Place them on the trays of a dehydrator and dehydrate for 3-4 hours until crisp. Alternatively lightly bake them in a low oven at 50˚C/ 120˚F for 2 hours.
  4. Preheat the oven to 170˚C/340˚C. To make the muffins, peel and chop the pears into bite-sized cubes.
  5. Place the coconut flour, almond flour, bicarbonate of soda, baking powder, cinnamon and cloves in a large bowl. Combine well.
  6. In a separate bowl whisk the egg yolks, coconut milk, olive or coconut oil and maple syrup. Add this to the dry ingredients along with the chopped pear.
  7. With an electric beater whisk the egg whites until stiff peaks. Fold this into the muffin mixture until well combined. Pour the mixture to fill the muffin cases to ⅔.
  8. To make the pecan crumble topping, place the pecans, coconut sugar, almond flour and cinnamon into a food processor and chop until coarse. This can also be chopped by hand. Add 1 tablespoon of topping on top of each muffin.
  9. Bake the muffins in the oven for 15-18 minutes or until golden. Top with a slice of crispy cinnamon pear.
Notes
  1. When baking fruit crisps in the oven I recommend purchasing a special silicone crisp maker as these ensure they are cooked to perfection.
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Gluten-Free Pear Muffins
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