These paleo pear muffins are one of the best almond flour muffin recipes I’ve ever made! These pear muffins are also grain-free, refined sugar-free, gluten free, and dairy-free. These muffins are light, fluffy, and surprisingly healthy…but nobody will know!
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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.
If you love muffins as much as we do, you will want to check out all of my delicious gluten free muffin recipes!
Why these muffins recipe is so good:
- One of the reasons I really love these muffins is because they don’t taste healthy. The cinnamon flavor in these muffins adds another layer of flavor.
- When making this paleo muffin recipe, you can add any fruit you have on hand.
- These paleo pear muffins are super healthy. They are filled with the good stuff, like high-protein almond flour and flaxseed meal.
- I used low-glycemic coconut sugar as a sweetener.
- Go ahead and have seconds with breakfast! These delicious muffins are no guilt!
My Paleo Carrot Breakfast Muffins are another delicious muffin recipe to try! Another family favorite is this Gluten Free Breakfast Donuts recipe!
Allergen Information:
These paleo pear muffins are gluten-free, grain-free, dairy-free, oat-free, and soy-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Almond flour—I highly suggest using almond flour instead of almond meal. Almond meal is coarser and will make your muffins grainy. I like to use Anthony’s Almond Flour.
- Coconut flour – A little goes a long way because it absorbs so much liquid!
- Coconut oil – You could also use vegan butter or light oil.
- Coconut sugar- You can use light or dark brown coconut sugar. If you are not paleo, you can substitute brown sugar.
- Flaxseed meal – Make sure to use ground flaxseed meal and not whole flaxseeds. if you have whole seeds, you can grind them in a food processor.
- Eggs – Use size large.
- Non-Dairy Milk – I used almond milk for this recipe, but other kinds of non-dairy milk and regular milk also work.
What Are The Best Pears For Baking?
When choosing the fruit for these muffins, I used 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 bake with Forelle, Bartlett, Anjous, or Comice pears. They all have a beautiful flavor profile.
You may also love these tasty Gluten Free Pear Recipes!
Try these fun mix-ins:
- 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 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 as much flour. In this recipe, I combine this with coconut flour to help balance it out and give more structure.
I highly recommend finding this Almond Flour if you have a local Costco. This almond flour is by far my favorite to bake with, and it is a lot less expensive compared to other brands. It is ground super fine, so baked goods aren’t gritty. And even better, it is certified.
Tips For Baking With Coconut Flour
You will love using coconut flour in your homemade muffin recipes. I used this Coconut Flour. This brand is good because 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. When baking with coconut flour, it is very important to note that 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 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.
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Step-By-Step Photos and Directions:
Step 1: Add the dry ingredients to a large bowl and whisk them together. Add the wet ingredients to a smaller bowl.
I recommend using either the spoon or the leveling method to measure your gluten-free flour.
Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Fill the measuring scoop with flour, but do not pack it. Use a knife to scrape along the top to remove the extra flour.
Step 2: Pour the wet ingredients into the dry ingredients. Mix until the batter is just barely mixed. Let the batter sit in the
Step 3: As I mentioned earlier, coconut flour needs a lot of moisture, so if your batter isn’t the same consistency as the above photo, it is completely okay to add more liquid.
Step 4: Add the muffin batter to a paper-lined muffin tin. I highly recommend using parchment paper muffin papers because they are non-stick.
Step 5: You must bake your paleo muffins for 35-40 minutes at 350º F.
You will know if your muffins are finished baking by doing a simple test. 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!
Frequently Asked Questions:
If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes, then reduce the temperature to 350.º F
You can use either sugar for this recipe.
Some people can’t have coconut oil. I would recommend using avocado oil or canola oil.
These pear muffins will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer. To thaw the frozen muffins, just place them on a counter for 15 minutes until they are at room temperature. You can also microwave frozen muffins for 35 seconds to thaw.
More Gluten Free Muffin Recipes:
- Quick and Easy Zucchini Muffins
- Gluten Free Oatmeal Muffins
- Light & Fluffy Gluten Free Pumpkin Muffins
- Paleo Strawberry Muffins
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Paleo Pear Muffins
Ingredients
Equipment
Method
- Preheat the oven to 350º F.
- Chop 1 pear into bite-sized pieces. You do not have to peel the pears.
- In a large mixing bowl, combine 1 cup almond flour, 2 tablespoons ground flaxseed meal, 3 tablespoons coconut flour, 1/2 teaspoon xanthan gum, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and dash of sea salt. Whisk to blend the ingredients together.
- In a medium bowl, add 1/2 cup coconut sugar, 1/2 cup melted coconut oil, 2 large eggs, 1 cup non-dairy milk, and chopped pears and mix into a muffin batter. Coconut flour absorbs a lot of liquid, so if you need to add more liquid, this is fine to do.
- Line a muffin tin with parchment paper muffin liners.
- Pour the batter into the muffin cups, almost to the top. These muffins don't rise a lot.
- Bake the muffins for 35-40 minutes until done.
- To test to see if the muffins have finished baking, insert a toothpick into the middle of a muffin. If the toothpick comes out clean, they are finished baking. If you see crumbs or batter, the muffins must be baked longer.
- Remove the muffins from the oven and place the pan on a cooling rack. Allow the muffins to sit in the pan for 5-10 minutes, then gently remove them onto a cooling rack.
Nutrition
Notes
- Note that coconut flour absorbs a LOT more moisture than regular gluten free flour. You may need to add a little more liquid in if you find your brand of coconut flour makes your batter too thick!
- 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.
- These muffins will keep fresh for up to 3 days in the refrigerator.
- Feel free to use any fruit you have on hand to make these grain-free muffins.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
Allow your muffins to cool on a wire cooling rack! Note this post was updated from an older January 2015 post with more detailed information.
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.
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.
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!
I also had this problem unfortunately :s
Hi, I don’t use Xanthan Gum – is it necessary in this recipe or is there something I could use instead?
Thanks
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
I do as well Kristen. The protein makes them a great snack for the kids as well.
Thank you Elena 🙂