Gluten-Free Paleo Pear, Chocolate, and Almond Muffins

April 25, 2014
4 Ratings
  • Makes 9 muffins
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Mary Devinat
    Mary Devinat
  • Jasmine Green
    Jasmine Green
  • Diana
  • Double Helping
    Double Helping

16 Reviews

SHARYN K. December 20, 2018
Love these muffins! I switch pears for bananas, swith reg oats for toasted & ground steel cut oats, add cocoa powder to dry ingredients to make batter chocolate, add pecans. I also do a Banana Date Walnut Cinnamon version. You can do whatever you like....
Mary D. November 13, 2015
Yum! It should be a delight for breakfast :)
Jasmine G. May 18, 2015
My husband despises all things gluten-free, so when I had to go dairy/gluten free for health reasons (which was hard in itself, after 32 years of loving gluten and dairy), he was skeptical of anything I cooked that was GF. Well, when he took a bite of these gems, he went back for seconds! It was super delicious! I subbed out oats for GF flour, and did 1 1/4 cups almond meal (because I blanched mine from scratch and couldn't be bothered to make more- lazy!) and 1 1/4 cups GF flour , and they still tasted amazing. Thank you. This one is a keeper for us!
Joy October 23, 2014
These are delicious, best gluten free muffins I have tried. I didn't have quite enough almond meal, so I replaced 1/2 cup with buckwheat flour. They still turned out great!
Diana May 26, 2014
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.
Veronica F. May 22, 2014
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.
OMG. My sister made...they are delicious. EVERYONE MUST TRY THESE.
fiveandspice May 5, 2014
So glad you liked them!
Mandisa May 4, 2014
These muffins are excellent. The pear and chocolate combination is great! I actually subbed shredded zucchini for the oats and great results.
fiveandspice May 5, 2014
Yum. I'll have to try them with zucchini.
Double H. May 2, 2014
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!
fiveandspice May 5, 2014
Catherine May 1, 2014
Do you think I could sub maple syrup for the honey?
fiveandspice May 1, 2014
Yes, I think that would work fine.
Catherine May 2, 2014
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!
fiveandspice May 2, 2014
Not a silly question at all! It's always a good idea to just ask. :) Glad you liked them!