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    Home » Breads

    Gluten Free Pear and Chocolate Muffins

    Published: Oct 23, 2017 · Modified: Aug 21, 2022 by Tiffany · This post may contain affiliate links · Leave a Comment.

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    pear and chocolate muffins

    Gluten Free Pear and Chocolate Muffins

    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8 muffins
    Calories: 262kcal

    Ingredients

    • ½ C Gluten Free Oat Flour
    • ½ C White Rice Flour
    • 1 tablespoon Cocoa Powder
    • 2 tablespoon Arrowroot Powder
    • 1 teaspoon Baking powder
    • ¼ teaspoon Baking Soda
    • 1 teaspoon Xanthan Gum
    • ¼ teaspoon Salt
    • ½ teaspoon Cinnamon
    • ¼ teaspoon Nutmeg
    • ⅛ teaspoon Cardamom
    • ⅔ C Sugar
    • 1 Egg
    • 3 tablespoon Olive Oil
    • ¼ C Applesauce
    • ½ teaspoon Vanilla
    • 2 tablespoon Non-Dairy Milk
    • ½ Large Pear diced (or 1 small pear)
    • ¼ C Dark Chocolate Chips
    • ¼ C Walnuts chopped

    Instructions

    • Preheat the oven to 400 degrees. Line muffin tin with paper cups. This recipe makes 6-8 muffins.
    • In a large bowl combine all the dry ingredients and stir well. In a second smaller bowl, crack egg and whisk until foamy. Add remaining wet ingredients to egg and whisk together. Pour wet ingredients into dry and fold together a few times, until about half incorporated. Add the pear, chocolate chips and walnuts and finish folding together. It should be about 15 strokes total.
    • Put batter into prepared pan, filling cups to top. Sprinkle with additional sugar if desired (or nuts, oats, chocolate chips, etc). Bake for 25-27 minutes. Reduce temperature to 375 degrees after first 2 minutes of baking. Muffins are done when the tops spring back when gently poked.
    • Store in the refrigerator in an airtight container.
    Calories: 262kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 192mg | Potassium: 126mg | Fiber: 2g | Sugar: 21g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

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    As an Amazon Associate I may earn commissions from qualifying purchases made through links in this post at no additional cost to you.

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