Vegan Gluten Free Pear Muffins Food

VEGAN GLUTEN-FREE PEAR MUFFINS

Vegan Gluten-Free Pear Muffins image

These vegan, gluten-free pear muffins with ginger are moist and delicious with juicy chunks of pear, fresh ginger and crystallized ginger. They are perfect for breakfast, dessert or snack.

Provided by Michelle Blackwood, RN

Time 45m

Number Of Ingredients 11

Ingredients

1 1/2 cups all purpose gluten-free flour (I used Krusteaz brand)
1 cup almond flour
1 cup organic cane sugar
1 tablespoon baking powder
1/2 teaspoon powdered ginger
1/2 teaspoon salt
1 1/4 cups almond milk
1/4 cup coconut oil melted
1 tablespoon freshly grated ginger
1 cup pear peeled, cored and chopped 1/4 inch dice
1/4 cup crystallized ginger finely chopped (optional)

Steps:

Preheat oven 350 degrees. Line a standard muffin pan with 12 paper liners and spray or brush with oil. Set aside.
Combine all-purpose gluten-free flour, almond flour, cane sugar, baking powder, ginger and salt in a large bowl. In a medium bowl, mix almond milk, coconut oil, and ginger. Mix both dry and wet ingredients together until batter is smooth. Stir in the pear chunks and crystallized ginger.
Using a 1/4 cup measuring cup or ice-cream scoop. Scoop batter into each of the 12 muffin cups and bake for 30-35 minutes. Ready when tops spring back with gentle pressure or until a toothpick inserted in the center comes out clean.
Cool muffins in pan on a wire rack for about 10 minutes then remove from pan. They are delicious served warm or completely cool.

Nutrition Facts : Calories 124, Carbohydrate 27, Fat 6, Protein 2

PEAR MUFFINS (GLUTEN FREE, LOW SUGAR)

Pear Muffins (Gluten Free, Low Sugar) image

Make and share this Pear Muffins (Gluten Free, Low Sugar) recipe from Food.com.

Provided by mattdegasperi

Categories Quick Breads

Time 30m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 10

Ingredients

12 cupcake liners
1 cup Bob's Red Mill gluten-free all-purpose baking flour
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup pureed pears or 1/2 cup puree, 1/2 cup fruit cup mixture
1/2 cup and 2 tbsp pear juice or 1/2 cup unsweetened applesauce
2 tablespoons oil
1 separated eggs or 1/2 cup eggbeaters egg substitute
1 egg white

Steps:

Preheat oven to 350 F, 180°C.
Sift together the flour, xanthan gum, baking powder and cinnamon.
In a separate bowl, mix together the egg yolk, oil, pear puree and pear juice.
Mix in the flour mixture and combine together well.
Whisk together the egg whites (egg beaters), until they are stiff and fold them into the batter.
Spoon the mixture into 12 muffin cases. Preferably into muffin liners/baking cups.
Bake for 12-15 minutes until lightly brown on top. Stick with toothpick if clean then ready. May take as long at 20 minutes cooking time varies. Leave for 30 minutes to cool, otherwise muffins will lose shape.

Nutrition Facts : Calories 64.9, Fat 5.4, SaturatedFat 0.8, Cholesterol 35.2, Sodium 142.1, Carbohydrate 2.9, Fiber 0.6, Sugar 1.5, Protein 1.7

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