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+ servings
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 25 minutes
Total Time 35 minutes
Course Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 189 kcal

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Equipment

  • Muffin pan

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 18-20 minutes until done.

Notes

  1. 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!
  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
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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.