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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!
Table of Contents
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 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.
- 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!
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 coming up with the fruit to go into these, 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!
🍎 Fun Swaps:
- Blueberries and other berries.
- Apples (go for tart varieties like Granny Smith and Fuji)
- Nuts
- Raisins
- Cranberries, especially around the holidays!
Top Pick
Anthony's Blanched Gluten Free Almond Flour, 4 lb
There are several gluten free almond flour brands. I really love Anthony's because they blanch their almonds first. This means no peels and less grit texture. The price is also great for four pounds!
We earn a commission if you make a purchase, at no additional cost to you.
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. It is very important to note when baking with coconut flour 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.
Recipe Step By Step Directions:
Step 1: Add the dry ingredients to a large bowl and whisk them together. In a smaller bowl, add the wet ingredients.
To measure your gluten free flour, I recommend using either the spoon or leveling method.
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:Put the measuring scoop into the flour and fill. Do not pack the flour. 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 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!
Tips and Recipe FAQ:
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 thetemperature 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.
More Gluten Free Muffin Recipes:
- Quick and Easy Zucchini Muffins
- Gluten Free Oatmeal Muffins
- Paleo Strawberry 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
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 189 kcal
*As an Amazon Associate, I earn a small commission from qualifying purchases.
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
- 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.
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.
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.
