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!
If you love muffins as much as we do, you will want to check out all of my delicious gluten free muffin recipes!
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.
These pear muffins made with almond flour are a delicious no-guilt breakfast your whole family will love! You will feel good in serving these healthy low carb muffins.
Why this muffins recipe is great:
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. You can add any fruit you have on-hand when making 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 ingredients go into this recipe:
- Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
- Coconut flour - a little goes a long way because it absorbs so much liquid!
- Coconut oil - you could also use vegan butter or a 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.
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.
🍎 Fun Swaps:
- Blueberries, and other berries.
- Apples (go for tart varieties like Granny Smith and Fuji)
- 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 Almond Flour. 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 don't have a gritty texture. 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. 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?
Recipe step by step directions:
Step 1: Add the dry ingredients to a large bowl and whisk. In a smaller bowl, dd the wet ingredients.
Step 2: Pour the wet ingredients into the dry ingredients. Mix until the batter is just barely mixed. Let the batter sit for 5 minutes so the coconut flour absorbs moisture.
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 and bake. I highly recommend using parchment paper muffin papers because they are non-stick.
Step 5: You will want to bake your paleo muffins for 25-30 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!
Allow your muffins to cool on a cooling rack!
More gluten free muffin recipes:
- Quick and Easy Zucchini Muffins
- Gluten Free Oatmeal Muffins
- Light & Fluffy Gluten Free Pumpkin Muffins
- Paleo Strawberry Muffins
Paleo Pear Muffins
- Preheat the oven to 350º F.
- 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.
- Note that coconut flour absorbs a LOT more moisture than regular gluten free flours. 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 up to 3 days in the refrigerator.
- Feel free to use any fruit you have on-hand to make these grain-free muffins.
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