The Gourmet Lens
All Recipes Gluten Free

Gluten-Free Pear Muffins

The Gourmet Lens Gluten-Free Pear Muffins

If you have 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 many a time with gluten-free muffin recipes that I had to take matters into my own hands and devise my own.

Make It

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.

Place them on the trays of a dehydrator and dehydrate for 3-4 hours until crisp. You can pick up a dehydrator easily on amazon. You won’t be disappointed as you can use it for drying out any fruit and you know they won’t be laden with sugar. Then you can add it to your homemade muesli, kids lunch boxes or muffin and cookie recipe.

The Gourmet Lens Gluten-Free Pear MuffinsYou 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.

The pecan crumble topping sets this apart from other muffins. It gives the smooth versus the crunchy texture of the muffin. As you know I love texture in my food so the crunchy topping and the pear crisp complements the muffin to a tee. 

Health Benefits 

The health benefits of this gluten-free pear muffin are a lot more than you would imagine. While pecans are expensive, they are well worth their weight in gold. They are high in heart-healthy monounsaturated fat  and sterols which lower your cholesterol. They are high in the B vitamins, especially Vitamin B1 and also Vitamin E.  Pecans are extremely high in minerals particularly manganese but also magnesium, zinc and iron. Pears also lower cholesterol by containing high water soluble fibres including pectin. They are high in Vitamins C, B2, E, potassium and copper.

Delicious for breakfast, a mid morning snack or dessert!The Gourmet Lens Gluten-Free Pear Muffins

Gluten-Free Pear Muffins If you have 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 many a time with gluten-free muffin recipes that I had to take matters into my own hands and devise my own. Make It 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. Place them on the trays of a dehydrator and dehydrate for 3-4 hours until crisp. You can pick up a dehydrator easily on amazon. You won’t be disappointed as you can use it for drying out any fruit and you know they won’t be laden with sugar. Then you can add it to your homemade muesli, kids lunch boxes or muffin and cookie recipe. 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. The pecan crumble topping sets this apart from other muffins. It gives the smooth versus the crunchy texture of the muffin. As you know I love texture in my food so the crunchy topping and the pear crisp complements the muffin to a tee.  Health Benefits  The health benefits of this gluten-free pear muffin are a lot more than you would imagine. While pecans are expensive, they are well worth their weight in gold. They are high in heart-healthy monounsaturated fat  and sterols which lower your cholesterol. They are high in the B vitamins, especially Vitamin B1 and also Vitamin E.  Pecans are extremely high in minerals particularly manganese but also magnesium, zinc and iron. Pears also lower cholesterol by containing high water soluble fibres including pectin. They are high in Vitamins C, B2, E, potassium and copper. Delicious for breakfast, a mid morning snack or dessert! Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the pear crisps:
  • 3 pears
  • 1 tablespoon cinnamon
  • For the muffins:
  • 4 pears
  • 50g/½ cup coconut flour
  • 100g/1 cup almond flour
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • ¼ teaspoon ground cloves
  • 6 eggs, separated
  • 4 tablespoons maple syrup
  • 30ml coconut milk or milk of your choice
  • 30ml olive or coconut oil
  • For the crumble topping:
  • 25g pecans
  • 15g ground almonds
  • 2 tablespoons coconut sugar
  • 1 tablespoon cinnamon

Instructions

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.

Spread the slices in kitchen paper and pat dry. Arrange them on greaseproof paper and sprinkle lightly with cinnamon.

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.

Preheat the oven to 170˚C/340˚C. To make the muffins, peel and chop the pears into bite-sized cubes.

Place the coconut flour, almond flour, bicarbonate of soda, baking powder, cinnamon and cloves in a large bowl. Combine well.

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 until stiff peaks. Fold this into the muffin mixture until well combined. Pour the mixture to fill the muffin cases to ⅔.

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.

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

 

 

Notes

When baking fruit crisps in the oven I recommend purchasing a special silicone crisp maker as these ensure they are cooked to perfection.

Related posts

Plum Breakfast Cobbler

The Gourmet Lens

Roasted Stuffed Butternut Squash

The Gourmet Lens

Ginger and Orange Spice Cake

The Gourmet Lens

Leave a Comment