Recipe
Ingredients
- ½ C Gluten Free Oat Flour
- ½ C White Rice Flour
- 1 tablespoon Unsweetened 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 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.
Leave a Comment