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!

A straw basket full of pear muffins.

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.

Photos of the pear muffin ingredients.

Ingredient Notes:

  • 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 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 use Forelle, Bartlett, Anjous, or Comice pears for baking. They all create a beautiful flavor profile.

You may also love these tasty Gluten Free Pear Recipes!

Three muffins on a tablecloth.

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.

Step-By-Step Photos and Directions:

The pear muffins steps 1 and 2 photos.

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 mixing bowl for 5 minutes so the coconut flour absorbs moisture.

Steps 3 and 4 photos of making muffins.

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:

How do you get a dome top on muffins?

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

Can you use regular sugar instead of coconut sugar?

You can use either sugar for this recipe.

Can you use a different oil?

Some people can’t have coconut oil. I would recommend using avocado oil or canola oil.

How long will these pear muffins keep fresh?

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.

The baked muffins cooling on a rack.

More Gluten Free Muffin Recipes:

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!

A basket full of pear muffins.

Paleo Pear Muffins

Sandi Gaertner
Paleo pear muffins from the best paleo muffin recipe I’ve ever made! This pear muffin recipe is also grain free, refined sugar free, gluten free and dairy free.
4.66 from 23 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 189 kcal

Ingredients
  

  • 1 cup almond flour * see note
  • 2 tablespoons ground flaxseed meal
  • 3 tablespoons coconut flour * see note
  • ½ teaspoon xanthan gum
  • 1 teaspoon baking powder aluminum free
  • Dash of sea salt
  • 1 teaspoon ground cinnamon
  • ½ cup coconut sugar
  • ½ cup coconut oil * see note
  • 1 cup almond milk * see note
  • 1 bosc pear
  • 2 large eggs

Instructions
 

  • Preheat the oven to 350º F.
  • Chop the pear into bite-sized pieces. You do not have to peel the pears.
  • In a large mixing bowl, add all dry ingredients. Whisk to blend the ingredients together,
  • In a medium bowl, add all wet ingredients 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 ton.
  • Bake for 35-40 minutes until done.

Notes

  1. 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!
  2. 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.
  3. These muffins will keep up to 3 days in the refrigerator.
  4. Feel free to use any fruit you have on hand to make these grain-free muffins.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 189kcalCarbohydrates: 12gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 27mgSodium: 59mgPotassium: 70mgFiber: 3gSugar: 6gVitamin A: 40IUVitamin C: 1mgCalcium: 69mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition 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.

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.

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4.66 from 23 votes (15 ratings without comment)

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29 Comments

  1. 5 stars
    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.

    1. 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.

      1. 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!

  2. Hi, I don’t use Xanthan Gum – is it necessary in this recipe or is there something I could use instead?
    Thanks

    1. 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

  3. 5 stars
    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!

  4. 5 stars
    Wow! These look amazing and irresistible. I am totally intrigued with the idea that it is paleo. It is definitely a must try.

  5. Hey Sandi! Just stopping by to say thanks for sharing these at Savoring Saturdays, and to let you know that I’m featuring them at this weekend’s party! Hope to see you there! 🙂

  6. You have made a very noble new year’s resolution. I find Paleo diet very difficult, so, I appreciate anyone who follows it. This recipe is so amazing and you make Paleo look very simple. Great job on this recipe.

    1. Thank you Rini. The physician I work with merged his practice with a paleo expert and I have been learning so much about the paleo diet. I definitely am a lot slimmer when I followed it a few months ago.

    1. Thank you so much Shirley. I hope you had a wonderful holiday. Hard to think school vacation is almost over and we have to start getting up early again 🙂