Gluten-Free Pear, Chocolate, and Almond Muffins

By • April 25, 2014 • 12 Comments



Author Notes: These yummy little muffins are gluten free and happen to be refined sugar free (er, except for the chocolate), which means as far as muffins go, you can eat these for breakfast, snack, or dessert in relatively good conscience. Not that a muffin should ever give anyone a bad conscience. They're too cute! This recipe is adapted from one on Sara Keiffer's beautiful The Vanilla Bean Blog.fiveandspice

Makes 9 muffins

  • 2 cups almond flour (I used Bob's Red Mill brand)
  • 1/2 cup rolled oats (you can replace these with more almond flour if you'd like grain free muffins)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup honey
  • 1/4 cup olive oil or melted coconut oil
  • 1/4 cup coconut milk (or milk/buttermilk/other milk alternative)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/2 cup finely chopped dark chocolate
  • 1 small pear (or other fruit), cored and diced into small pieces
  1. Heat your oven to 375° F and line a muffin pan with 9 liners (or grease the pan very very well).
  2. In a medium bowl, stir together the almond flour, oats, baking powder, and salt.
  3. In another bowl, whisk together the honey, oil, coconut milk, vanilla, egg, and baking soda until mostly smooth and fully combined
  4. Stir the wet ingredients into the dry, stirring in the chopped chocolate and pear at the end. Spoon the batter into the muffin tin, filling each cup almost to the top.
  5. Bake until brown and a toothpick inserted into a muffin comes out clean, 15-18 minutes. Allow to cool for 10 minutes in the pan, then transfer the muffins to a wire rack to finish cooling (or eat them warm!). As is always the case with muffins, these muffins are best eaten the day they are made, but I found they store pretty well if I kept them in the fridge.
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Comments (12) Questions (0)

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about 1 month ago Diana

Made with two small super ripe bananas and only 2oz chocolate, got 12 muffins. Cooled in pan but still really delicate. I'm thinking breakfast: muffin with yogurt in a bowl! Taste great, just delicate.

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2 months ago Veronica Fung

Made these with raspberries instead of pear and they were absolutely delicious. My toddler couldn't get enough! I took a couple out at the 10 minute mark and they were quite crumbly so I waited for the others to cool completely in the pan-- and they came right out with no problem. Thanks for a wonderful recipe.

New_glarus

3 months ago AGIRLANDAPIG

OMG. My sister made...they are delicious. EVERYONE MUST TRY THESE.

Sausage2

3 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

So glad you liked them!

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3 months ago Mandisa

These muffins are excellent. The pear and chocolate combination is great! I actually subbed shredded zucchini for the oats and great results.

Sausage2

3 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum. I'll have to try them with zucchini.

Linda_and_lisa

3 months ago Double Helping

These were SO good. The combination of flavors are perfect. My batch came out a bit soft and crumbly at the same time. But they still tasted fantastic. It could have been because I couldn't wait the ten minutes to cool before I tried one! Thanks for the recipe!

Sausage2

3 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay!

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3 months ago Catherine

Do you think I could sub maple syrup for the honey?

Sausage2

3 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yes, I think that would work fine.

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3 months ago Catherine

Yeah, in retrospect that was clearly a silly question. I made them this morning with maple syrup and subbed in half a cup of gluten-free flour because I only had 1.5 cups of almond flour. They came out delicious!

Sausage2

3 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Not a silly question at all! It's always a good idea to just ask. :) Glad you liked them!