Gluten Free Honey Almond Pear Muffins
Free of gluten and refined sugar, these Honey Almond Pear Muffins are filled with wholesome ingredients and make for the perfect good-for-you snack or breakfast on the go!
It had been a while since I last came up with a good muffin recipe. Me thinks I was way overdue, and I hope you feel the same!
This time, I chose to replicate, or well to make my own gluten and refined sugar free version, rather, of some delicious Pear and Almond Muffins that my daughter bakes at work and had me taste last week.
While I stepped a little bit out of my comfort zone — I’m more of a Bran Muffin or Oatmeal Muffin kinda girl — I must say that I’m extremely pleased with these guys and can definitely affirm that I will be making them again!
Now for those of you who are familiar with my baking, be warned that these Honey Almond Pear Muffins are a tad sweeter than the ones I usually come up with, but this time, I really wanted the honey to shine through, so I went a little heavier on it.
I think you’ll agree with me that it was a good call, but still, feel free to use a little less if that makes you feel better.
To start, preheat your oven to 375°F and line a 12-cup muffin pan with large parchment paper cups. I strongly suggest that you don’t use the regular paper liners, as sometimes, grain or gluten free baked goods tend to cling to those as if their life depended on it, causing you to end up losing half your muffin when you peel that paper liner off…
Then, in a large mixing bowl, combine some eggs, pear puree (or unsweetened applesauce), plain Greek yogurt, honey, melted coconut oil, vanilla extract and almond extract and whisk vigorously until thoroughly combined.
If you couldn’t get your hands on pear puree, you could make your own by processing a couple of ripe pears in a small food processor.
Next, in a separate bowl, combine some almond flour, oat flour, coconut flour, baking powder and salt and mix well with a whisk until fully blended and completely lump free.
You could also easily make your own oat flour by processing rolled oats in a high speed blender.
Add the dry ingredients to the wet and mix well with a rubber spatula, then delicately stir in the pear cubes and almonds.
Divide the batter between the lined muffin cups…
Here’s a tip for you: a size 8 (4oz) spring-loaded ice cream scoop works perfectly well for that! It’s like the PERFECT size, seriously! If you happen to have one in your drawers, now would be a really good time to take it out.
Finally, top each muffin with a pinch of sliced almonds, if desired. I strongly suggest that you do, desire. This simple little garnish does a lot for the muffins, both in the flavor and texture department. Plus, they look awfully pretty, wouldn’t you agree?
Bake the muffins in the pre-heated oven for 28 to 30 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.
When they come out of the oven, the muffins will be extremely delicate. It’s imperative that you let them cool completely in the pan, at least 45 minutes, before you attempt to remove them.
Try and move them while they’re still hot and you’ll most likely end up with a pile of mushy pear compote crumble… not bad, but not exactly what we’re after!
Plus, their texture and flavor gets so much better once they’ve had a chance to cool, and even chill!
So I strongly suggest that you refrigerate them before indulging, and that you store your uneaten muffins in the fridge in an airtight container, where they will keep for up to a week.
Honey Almond Pear Muffins
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 cup oat flour
- 1/4 cup coconut flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup unsweetened pear puree, (or unsweetened applesauce)
- 1 cup plain Greek yogurt
- 1/3 cup unpasteurized honey
- 1/4 cup coconut oil melted
- 1 tbsp pure vanilla extract
- 5-6 drops pure almond extract
Add-ins
- 1 small pear, cubed
- 1/2 cup sliced almonds, plus more for garnish
Instructions
- Preheat your oven to 375°F and line a 12-cup muffin pan with large parchment paper cups.
- In a large mixing bowl, combine the eggs, pear puree, plain Greek yogurt, honey, melted coconut oil, vanilla extract and almond extract and whisk vigorously until thoroughly combined. Set aside.
- In a separate bowl, combine the almond flour, oat flour, coconut flour, baking powder and salt and mix well with a whisk until fully blended and completely lump free.
- Add the dry ingredients to the wet and mix well with a rubber spatula, then delicately stir in the pear cubes and almonds.
- Divide the batter between the lined muffin cups, then top each muffin with a pinch of sliced almonds, if desired. .
- Bake the muffins in the pre-heated oven for 28 to 30 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool completely in the pan, at least 45 minutes, before attempting to remove them; store in the refrigerator in an airtight container for up to a week.
Notes
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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17 Comments on “Gluten Free Honey Almond Pear Muffins”
Thank you, these were so yummy! There’s a few glutenfree recipe on my blog if you want to get some more inspiration 😀
ronjawahlstrom.wordpress.com
YUM!!!!
plse advise on substitute for yoghurt, almond and oat flour as I am allergic to all nuts, seeds, oats, gluten, dairy, soya etc.
That’s a lot of really important substitutions… At that rate, I think you would be much better served with a completely different recipe that’s better suited to your special dietary needs…
thank you Sonia. Would you be able to assist me with a tailored recipe taking my dietary needs into consideration (no gluten, dairy, soya, nuts, seeds, lentils, oats). thank you
That’s a pretty tough challenge… Have you tried searching the Net for one? I’m pretty sure that you could find a few that would satisfy and meet your requirements!
Thank you for this post. Its very inspiring.
I just made these tonight and they turned out amazing! Thank you!
Thank YOU! Real happy to hear they were to your liking! 🙂
I am looking forward to trying this recipe. I like the combination of flours. Any reason I can’t substitute butter for the coconut oil and regular whole milk plain yogurt for the Greek yogurt? Thanks!
PS I’m also looking for a good banana nut muffins with some or all of the same flours. I’m finding some of the recipes I’m trying come out still wet and mushy inside.
LOVE this recipe! The texture of the muffins is sooo good, not at all like the usual GF options.
I have made several batches now.
Usually they are Dairy Free using Coconut Yoghurt, and often I used apple purée/baby food as I have it in the cupboard.
One batch I used Sour Cream instead of yoghurt and a tin of peaches instead of the pears, and according to my dairy-eating Hubby those Peaches and Cream muffins were amazing!
My sister just messaged me reporting that she has also just made a batch and I didn’t lie, they are awesome 😁
YAY! So very happy to hear, Shelley! Thanks a bunch for the awesome feedback, I greatly appreciate it! 🙂
Hi Sonia! I made them yesterday and they came out really yummy. I tried them both warm (not too long after the oven) and also chilled (after a night in the fridge). Both were great. The kids who are often picky about textures liked it, too. And I’m happy they are so nutritious! By the way, I substituted coconut oil with 1/2 stick of butter and left out almond extract, and they still came out very nice and fragrant.
I’m planning to serve these instead of birthday cupcakes for my 2-year-old’s birthday party since a bunch of my guests need gluten free diet.
Could you please recommend a good frosting recipe that pairs well with this recipe? Also is it possible to make this recipe in a cake version instead of muffins, and in that case, what cake pan dimensions I would be needing? And what baking conditions (temp and time) would I need?
Thank you so much for this recipe and thanks in advance for taking these questions.
It’s really hard to say, Odisse, it’s something that needs to be experimented with. Having never done it myself, I’m afraid I can’t really offer a straight answer to your questions… sorry I can’t be of more help!
Hi, I am planning to do this recipe, but I would like to know if I can make the muffins without any liners at all. have you tried this? or why do you suggest using liners? DO you have used an specific type ?
No liners would probably work, but I would be sure to use a non-stick muffin pan AND grease and flour really well to insure that the muffins do not stick. However, using parchment paper liners is the best option, in my opinion.
Well, I made these for my boyfriend, and his parents tried it as well. I had a little bit, only because I don’t actually like anything to do with cooked fruit. They thought it was pretty good. I did think it was bland, but we tried it before refrigerating it. Maybe it will be better after that.