Gluten Free Whole Grain Pear Muffins Recipes

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VANILLA PEAR MUFFINS FROM HEALTHFUL PURSUIT



Vanilla Pear Muffins from Healthful Pursuit image

These Vanilla Pear Muffins are 150-calorie grain-free muffins made with coconut flour, lemon zest, vanilla, and fresh pears. Perfect for traveling, lunches, or a sweet afternoon snack.

Provided by Leanne Vogel

Categories     Breakfast, Dessert, Snacks

Time 30m

Number Of Ingredients 12

3 eggs
2 tablespoon coconut oil, melted
2 tablespoon non-dairy milk - I used lite coconut milk
3 tablespoon unpasteurized honey
1 teaspoon lemon zest
¼ teaspoon sea salt
1 tablespoon gluten-free pure vanilla extract
¼ cup sifted coconut flour
¼ teaspoon gluten-free baking powder
⅛ teaspoon ground nutmeg
¼ large bosc pear, thinly sliced
1 teaspoon coconut sugar

Steps:

  • Preheat oven to 400F and line 6 muffin tins with muffin cups. Set aside.
  • Place wet ingredients in a medium-sized mixing bowl and mix well with a hand mixer.
  • In a small bowl, combine coconut flour with baking powder and nutmeg. Drop into the wet ingredients and mix until there are no lumps.
  • Drop batter into muffin cups and place sliced pears on top with a sprinkle of coconut sugar.
  • Bake in preheated oven for 16-18 minutes.
  • Allow muffins to cool in the pan for 1 minute before removing from the pan and placing on a cooling rack to cool.

Nutrition Facts : Calories 150 calories

GLUTEN FREE WHOLE GRAIN PEAR MUFFINS RECIPE



Gluten Free Whole Grain Pear Muffins Recipe image

Provided by Gluten Free & More

Categories     Breakfast     Snack

Time 35m

Number Of Ingredients 12

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))

Steps:

  • 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.

Nutrition Facts : Calories 193 kcal, Carbohydrate 29 g, Protein 2 g, Fat 7 g, Cholesterol 27 mg, Sodium 50 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving

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