Pear Muffins (Gluten Free and Dairy Free)

These kid-approved pear muffins make for an easy on-the-go breakfast, lunchbox treat, or after school snack.

Over the summer when The Big Kid was doing the FAILSAFE elimination diet with me, it was an absolute necessity to have a lot of food prepped for her. The last thing I wanted for her was to feel like she had absolutely NOTHING in the house that she could eat, so I always made sure to have some kind of baked goods available to her.

These pear muffins were among the first I made and were enjoyed by everyone in the house. My kids may not like what I make for dinner each night, but they sure do like what I bake. The Big Kid will always opt for carob when I ask what flavors she wants, so was pleasantly surprised when she told me how much she liked the pear muffins.

They also aren’t overly sweet, which is a bonus. We enjoyed them for breakfast and snacks for the (very short) amount of time they were in the house. And because everyone enjoyed them and could eat them, they went very quickly.

Let’s talk ingredients:

  • These pear muffins call for canned pears, so make sure that your pears aren’t canned with high fructose corn syrup or fruit juices. My favorite brand is Del Monte. Their Lite Pear Halves (affiliate link) are simply pears, water, and sugar.
  • My absolute favorite gluten free flour to use is this all-purpose mix from Silvana’s Kitchen. I use it in all of my gluten-free baking and have yet to be disappointed. And that’s saying A LOT.
  • If you have trouble with brown sugar, simply sub for regular white sugar.
  • Any milk will work in this recipe, but my favorites are Oatly Oat Milk and RiceDream Rice Drink. Feel free to use whatever you can tolerate and have on hand.
  • I almost exclusively use canola oil when cooking because I seem to do the best with it, but feel free to use whatever oil works for you.

What are your favorite kind of muffins? Any you recipes or flavors you reach for over and over again?

Prep Time 5 mins Cook Time 25 mins Total Time 30 mins
Servings: 12 Calories: 197 kcal


These kid-approved pear muffins make for an easy on-the-go breakfast, lunchbox treat, or after school snack. 



  1. Preheat oven to 350°F/180°C. Line muffin tin with liners and set aside.
  2. Combine flour, baking powder, and brown sugar in a large bowl and whisk to combine. In a smaller bowl, whisk together milk, oil, egg and mashed pears.
  3. Pour wet mixture into dry mixture and stir until just combined.
  4. Evenly distribute the mixture into your prepared muffin pan. I got 12 full sized muffins from the batter. (You could also get 48-60 mini muffins.)
  5. Bake for 18-20 minutes or until a toothpick comes out clean. Let rest for 5 minutes before transferring to a wire rack.
Nutrition Facts

Amount Per Serving
Calories 197kcal


This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, nut free, and low salicylate. It’s also vegetarian.

Keywords: breakfast, dairy free, failsafe, gluten free, low salicylate, muffin, nightshade free, pear, rpah elimination diet, soy free, vegetarian

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