Paleo pear muffins are one of the best muffin recipes I've ever made! This pear muffin recipe is also grain-free, refined sugar-free, gluten free and dairy-free. These muffins are light, fluffy and surprisingly healthy...but nobody will know!
These paleo pear muffins are a delicious no-guilt breakfast your whole family will love! You will feel good in serving these healthy muffins. This paleo muffin recipe is also low carb!
If you love muffins as much as we do, you will want to check out all of my delicious gluten free muffin recipes!
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One of my New Year's resolutions for my blog is to offer more grain-free and paleo recipes on the blog. Many people who can't eat gluten have reactions to other grains and feel "stuck" when it comes to baking options.
One reason I love to use almond flour in my recipes is that it adds a protein boost. This morning, my family is enjoying fresh paleo pear muffins for breakfast.
The cinnamon flavor in these muffins to the flavor of these muffins for a delicious paleo breakfast option. Any fruit will work in this paleo muffin recipe.
These paleo pear muffins are super healthy. They are filled with the good stuff, like high protein almond flour, flaxseed meal, and I used low glycemic coconut sugar as a sweetener. Go ahead and have seconds with breakfast. :-). My Paleo Carrot Breakfast Muffins are another delicious healthy muffin recipe to try!
Another healthy family favorite is this Healthy Gluten Free Breakfast Donuts recipe!
What pears are best for baking?
When coming up with the fruit to go into these, I decided to use ripe bosc pears. Bosc pears are sweet and a little more firm than other varieties of pear. You can use any type of pear, Anjou pears are also great! Their honey-sweet flavor adds another dimension to these muffins.
You can also use Forelle, Bartlett, Anjous, or Comice pears for baking. They all create a beautiful flavor profile.
🍎 Fruits to try:
- Blueberries, and other berries.
- Apples (go for tart varieties like Granny Smith and Fuji)
- Nuts
- Raisins
- Cranberries, especially around the holidays!
Tips for baking with almond flour
Baking with almond flour adds a great protein boost to your baked goods and helps balance out the sugars for a lower glycemic treat. Almond flour can come as an almond meal (more coarse) or as flour (best for baking!)
Almond flour doesn't absorb as much liquid as many flours so you don't need to use as much flour. In this recipe, I combine this with coconut flour to help balance it out and give more structure.
If you have a local Costco, I highly recommend finding this Honeyville Almond Flour. This almond flour is by far my favorite to bake with. It is ground super fine, so baked goods don't have a gritty texture. And even better, it is certified
And even better, it is certified gluten free. (You can also find it on Amazon if you don't have a Costco in your area.) Anthony's also makes a very finely ground almond flour.
Tips for baking with coconut flour
You will love using coconut flour in your homemade muffin recipes. I used Anthony's Coconut Flour. It is certified gluten free and comes in a resealable bag.
Store your coconut flour in the refrigerator after opening the bag so it doesn't go rancid. Coconut flour absorbs a TON of liquid. It is very important to note when baking with coconut flour is you need to use a lot more liquid than if you were using a gluten free flour blend.
Baking with coconut flour adds a different texture to baked goods than you may be used to. Note that these muffins are softer than when you use a gluten free flour blend.
Items baked with coconut flour do not hold together as strongly because they don't contain Xanthan gum, which acts as a glue in gluten free baking. I include the Xanthan Gum in this recipe so these muffins will hold up well.
Are you ready to start baking?
🥘 Ingredients:
- Almond flour
- Flaxseed meal
- Coconut flour
- Baking powder
- Cinnamon
- Coconut sugar
- Coconut oil, melted
- Almond milk
- Bosc pear
- Xanthan gum
- Eggs
🔪 Instructions:
Simply whisk the dry ingredients in a large bowl, then add all of the wet ingredients. Let the batter sit for 5 minutes so the coconut flour absorbs moisture.
As I mentioned earlier, coconut flour needs a lot of moisture so if your batter isn't like the above photo, it is completely okay to add more liquid.
Add the muffins batter to a paper-lined muffin tin and bake. I highly recommend using parchment paper muffin papers because they are non-stick.
⏲️ Baking time:
You will want to bake your paleo muffins for 25-30 minutes at 350 degrees F.
You will be able to test if your muffins are done baking by inserting a toothpick into a muffin. If it comes up with no crumbs or batter, your muffins are ready!
Allow your muffins to cool on a cooling rack! More delicious gluten free muffin recipes you will love:
- Quick and Easy Zucchini Muffins
- Gluten Free Oatmeal Muffins
- Light & Fluffy Gluten Free Pumpkin Muffins
- Paleo Strawberry Muffins
Tools:
- Muffin pan. Feel free to fill it with fun colorful muffin papers to line it :-).
- Coconut flour. This helps give these muffins the lightness.
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
📋 Recipe
Paleo Pear Muffins
Ingredients
- 1 cup almond flour
- 2 tablespoons ground flaxseed meal
- 3 tablespoons coconut flour
- 1 teaspoon baking powder
- Dash of salt
- 1 teaspoon cinnamon
- 1/2 cup coconut sugar
- 1/2 cup coconut oil melted
- 1 cup almond milk
- 1 bosc pear
- 1/2 teaspoon xanthan gum
- 2 medium eggs
Instructions
- Preheat the oven to 350 degrees.
- Chop pear into bite-sized pieces.
- In a large bowl, add all dry ingredients.
- Whisk to blend.
- Add all wet ingredients and pear and mix.
- Line a muffin tin with paper muffin wrappers.
- Pour batter into the papers almost to the top.
- Bake for 15-20 minutes until done.
Notes
Nutrition
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Kristel
I loved the flavour of these muffins, but i cooked mine for an hour and they were still really moist inside, almost like porridge. Any ideas what happened? I followed the recipe except for the xantan gum, which I substituted with physsilum husk.
I broke them up, sprinkled with roasted almonds and topped with wiped cream, it made for a delicious desert, but I would really like for them to be more muffiny next time. I would really appreciate any tip you could give.
Sandi Gaertner
Hi Kristel, I am glad you liked these muffins, but I am puzzled at the long cook time. Could you please tell me which brands of coconut flour and milk you used? I haven't had this happen so I just want to double check...sometimes canned milks can do this, especially coconut.
Jannah
I had this same issue! I used Bobs Red Mill for almond flour, coconut flour, & xanthan gum.I was going to use less almond milk next time to see if that helped. They are delicious though!
Rochelle
Hi, I don’t use Xanthan Gum - is it necessary in this recipe or is there something I could use instead?
Thanks
Sandi Gaertner
Hi Rochelle, I would say to try guar gum instead? If you can't use gums, I am not sure. The coconut flour doesn't hold together very well without something
Abeer Rizvi
I love how I can add other fruits to give these muffins a new spin every time I bake them!
Sandi Gaertner
It definitely keeps things fun when you can switch around the fruit in this muffin recipe.
Pam Greer
This is exactly the kind of muffin recipe that I have been looking for! While, I don't need to go grain free, I like the idea of using almond flour for the protein boost! I even have some pears in my fridge!
Sandi Gaertner
I love that the protein boost can balance out the sugars 🙂