Gluten Free Pear Gingerbread Muffins
These rich muffins are heady with spice and studded with chunks of ripe pear. They can be made dairy free by swapping milk for your preferred milk alternative (I'm partial to almond milk).
Ingredients
- 2¼ cups gluten-free all purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt or kosher salt
- ¼ teaspoon xanthan gum omit of your flour blend contains a gum
- 1½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 medium super ripe banana mashed
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup sunflower seed oil or other neutral oil
- ⅓ cup molasses
- ⅓ cup milk non-dairy milk is fine
- ⅓ cup brown sugar
- ⅓ cup cane sugar
- 1 ripe pear peeled and cubed
- 1 cup of certified gluten-free oats
- 2 tablespoons of turbinado raw sugar
Instructions
- Preheat the oven to 400 degrees and line a muffin tin with paper liners.
- Whisk the flour, baking powder, baking soda, salt, xanthan gum and spices in a large mixing bowl and set aside.
- In a medium bowl whisk the mashed banana with the eggs, vanilla, oil, molasses, milk and sugars until smooth.
- Combine the dry and wet ingredients together in the large bowl and whisk until thoroughly incorporated.
- Fold in the cubed pear and oats. Scoop batter into the prepared muffin tin, sprinkle with the turbinado sugar, and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve immediately.
Nutrition
Calories: 296kcalCarbohydrates: 47gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 199mgPotassium: 247mgFiber: 4gSugar: 24gVitamin A: 62IUVitamin C: 2mgCalcium: 79mgIron: 2mg
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