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.
Description
These kid-approved pear muffins make for an easy on-the-go breakfast, lunchbox treat, or after school snack.
Ingredients
- 2 cups gluten free flour
- 2 teaspoons baking powder
- 3/4 cups brown sugar
- 2/3 cups oat milk (or your favorite milk)
- 1/4 cup canola oil (or another failsafe oil)
- 2 large eggs
- 4 pear halves from can of pears in syrup* (mashed with a fork)
Instructions
- Preheat oven to 350°F/180°C. Line muffin tin with liners and set aside.
- 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.
- Pour wet mixture into dry mixture and stir until just combined.
- 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.)
- 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
Note
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.
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