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For my gluten free spiced pear muffins, I decided to use ginger, cinnamon, nutmeg, and cloves to add a spicy depth to the muffins. I used the Truvia brown sugar blend to add sweetness to the spiced muffins without adding too many calories. Coconut oil gives the muffins a good healthy fat and Greek yogurt adds protein while keeping the muffins moist and light. The hint of molasses and vanilla round and balance out the muffins.
Gluten Free Spiced Pear Muffins
Ingredients:
- 2 cups Gluten free all purpose flour *See notes below
- 3 tsp xanthan gum*See notes below
- 1/4 cup packed Truvia brown sugar blend
- 1 tsp baking soda
- 1/2 tsp salt
- 1 TBSP ground ginger
- 1 TBSP ground cinnamon
- 1/2 TBSP nutmeg
- 1/2 TBSP cloves
- 3 eggs
- 1 cup Greek yogurt
- 3/4 cup coconut oil, melted
- 3 TBSP molasses
- 1 TBSP vanilla extract
- 2 cups finely chopped pears
Directions:
- Preheat oven to 400 degrees.
- Grease or line a muffin pan.
- Peal and chop pears.
- Combine the first 9 dry ingredients in a small bowl.
- In a stand mixer, beat eggs, Greek yogurt, melted coconut oil, and molasses.
- Stir in dry ingredients until moist.
- Fold in pears.
- Fill muffin cups 2/3 full.
- Bake for 10-12 minutes or until toothpick inserted in middle comes out clean.
- Cool for a 3-4 minutes in pan and then flip out onto wire rack to cool completely.
NOTES:
- I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your gluten free flour does not, and most don’t, you’ll need to add 3 tsp of xanthan gum to the ingredients.
To store:
- Place completely cooled muffins in an airtight container or zip top bag.
- Store on the counter for up to 4 days. This is only a guess as to how long the muffins can be stored on the counter. I usually freeze most of mine and only remove what we need for two days at a time.
To freeze:
- Place muffins on wire rack directly into the freezer.
- Flash freeze for 30 minutes.
- Remove muffins and place into zip top freezer safe bags.
- Store in the freezer for up to 6 months.
To use:
- Thaw on the counter for a couple of hours or microwave for a few seconds to defrost.
Spiced pear muffins are one of the girls’ favorites. I always have a hard time keeping them away from the muffins while they were cooling. 🙂
What’s your favorite way to enjoy pears?
Have a blessed day!
Brandi
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Gluten Free Spiced Pear Muffins
Ingredients
- 2 cups Gluten free all purpose flour *See notes below
- 3 tsp xanthan gum*See notes below
- 1/4 cup packed Truvia brown sugar blend
- 1 tsp baking soda
- 1/2 tsp salt
- 1 TBSP ground ginger
- 1 TBSP ground cinnamon
- 1/2 TBSP nutmeg
- 1/2 TBSP cloves
- 3 eggs
- 1 cup Greek yogurt
- 3/4 cup coconut oil, melted
- 3 TBSP molasses
- 1 TBSP vanilla extract
- 2 cups finely chopped pears
Instructions
- Preheat oven to 400 degrees.
- Grease or line a muffin pan.
- Peal and chop pears.
- Combine the first 9 dry ingredients in a small bowl.
- In a stand mixer, beat eggs, Greek yogurt, melted coconut oil, and molasses.
- Stir in dry ingredients until moist.
- Fold in pears.
- Fill muffin cups 2/3 full.
- Bake for 10-12 minutes or until toothpick inserted in middle comes out clean.
- Cool for a 3-4 minutes in pan and then flip out onto wire rack to cool completely.
Notes
I use Better Batter's gluten free flour for all my baking and it already contains xanthan gum. If your gluten free flour does not, and most don't, you'll need to add 3 tsp of xanthan gum to the ingredients.
To store:
Place completely cooled muffins in an airtight container or zip top bag.
Store on the counter for up to 4 days. This is only a guess as to how long the muffins can be stored on the counter. I usually freeze most of mine and only remove what we need for two days at a time.
To freeze:
Place muffins on wire rack directly into the freezer.
Flash freeze for 30 minutes.
Remove muffins and place into zip top freezer safe bags.
Store in the freezer for up to 6 months.
To use:
Thaw on the counter for a couple of hours or microwave for a few seconds to defrost.
Looking for more Muffin Recipes? Then you need to check out my Recipes: Breakfast board on Pinterest!
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