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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. 
Cuisine
Courses ,
Time
Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins
Servings 12
Calories 197 kcal
Description

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

Ingredients
  • 2 cup gluten free flour
  • 2 tsp baking powder
  • 3/4 cup brown sugar
  • 2/3 cup oat milk (or your favorite milk)
  • 1/4 cup canola oil (or another failsafe oil)
  • 2 large large eggs
  • 4 pear halves from can of pears in syrup* (mashed with a fork)
Instructions
  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

Servings 12

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.

Keywords: breakfast, dairy free, failsafe, gluten free, low salicylate, muffin, nightshade free, pear, rpah elimination diet, soy free, vegetarian
Read it online: https://www.myfailsafelife.com/recipe/pear-muffins-gluten-free-and-dairy-free/