Gluten-Free Pear & Pecan Muffins
These gluten-free muffins are packed with pear and pecan chunks and make a great breakfast or on-the-go treat.
Overview
Total time: 30 S
Servings: 16
Calories: 140
Ingredients
- 1cup soy milk
- 2 pears quartered, cored, divided
- 0.66 cup whole cane sugar
- 2 eggs
- 1 tbsp. coconut oil
- 1 tsp. vanilla extract
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. kosher or sea salt
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 2 cups Gluten-Free Baking Mix
- 1/2 cup pecans
Nutritional Information
- Serving Size: 1 muffin
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 25mg
- Sodium: 330mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 11g
- Protein: 2g
Instructions
- Preheat oven to 375ᵒF.
- Add soy milk, 4 pear quarters, whole cane sugar, eggs, oil, and vanilla to WildSide+ or FourSide jar in order listed and secure lid. Select "Batters" or blend on Medium Low (speed 3 or 4) for 30 seconds.
- Add remaining ingredients and press "Pulse" 5-7 times until dry ingredients are incorporated and pears and pecans are chopped to pieces.
- Grease muffin tin or line with paper muffin cups.
- Pour batter into muffin cups and bake for 16-18 minutes.
Note: Recipe for Gluten-Free Baking Mix can be found here.
You can use all-purpose flour instead of the Gluten-Free Baking Mix.
Thanks for the great recipe! Looking forward to making it!
Made these muffins yesterday. The flavor and texture was good, or as good as it could possibly be with a GF flour. It was sweet enough for me but I think my kids would prefer a tad more sweetness, maybe 3/4 cup sugar instead of 2/3 cup. I had a hard time pulsing the pear quarters into smaller yet even chunks. I recommend chopping them separately and then mixing them in last.
Unfortunately that is extremely inaccurate. I have an autoimmune disease and gluten and the break down of it cause severe problems. Blendtec has helped tremendously by cutting costs and providing educational recipes like this one. I am happy you can enjoy all the gluten you like. Supplement the gluten free baking mix with flour. That’s the only difference.
You have a right to your own opinion but not your own facts. Please don’t spread this kind of misinformation when you don’t know what you are talking about. Many of us really do have problems digesting gluten and it causes us severe pain. I am glad that you are not one of us or you would not have such disdain for us and maybe you would not be so annoyed that you would actually have to figure out how to substitute regular flour for gluten free flour. I know how difficult that must be for you. You don’t know how difficult it has been for so long for many of us to even find gluten free flour.
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