Pearsauce muffins are a FAILSAFE take on applesauce muffins. They aren’t overly sweet, making them great to snack on or have for breakfast.
I tend to buy pears in batches since they take forever to ripen. So each grocery trip I’ll get 5 or 6 pears so that I’ll always have a few ready to use whenever I need them. Problem is, I tend to reach for canned pears more often than fresh and end up with a bunch of pears that need to be used PRONTO.
When that happens (which is often), I whip up a batch of homemade pearsauce (or pear puree). This particular week, I had a batch of pearsauce sitting in the fridge and needed to find a way to use it up before that also went bad. I figured pearsauce muffins would be fun since applesauce muffins are a thing.
I’m happy to report that everyone in the house seemed to enjoy them, as evidenced by their dwindling numbers. My only complaint with them is how they stuck to the muffin liners. So it might be best to use a silicone liner or silicone cupcake mold for these. I may even try to make this into a sweet bread the next time I make them!
Pearsauce Muffins (Gluten Free, Dairy Free)
Preheat oven to 350°F/180°C. Line a muffin tin with cupcake liners and set aside.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine. Add in pearsauce, milk, eggs, and maple syrup and stir to combine.
Distribute batter evenly between muffin liners (will be pretty full).
Bake for 20 minutes or until toothpick inserted into the center comes out clean. Cool on a wire wrack before storing in an airtight container or freezing.
- Amount Per Serving
- Calories 171
This recipe is FAILSAFE and safe for the strict elimination phase of the RPAH Elimination Diet. It is also dairy free, gluten free, nightshade free, soy free, and low in salicylates.