Pear and Maple Syrup Muffins


Servings 12
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

3.0 based on 16 ratings.


  • 2 Ripe Pears peeled and grated
  • 1 tsp Cinnamon
  • 1/2 cup Sultanas Or Dates
  • 2 cups Raw Cashews Or Any Other Nut (macadamias hazelnuts and almonds all work great and taste delicious) or about 1½ cup of prepared nut meal.
  • 2 tbsp Baking Powder gluten free
  • 3 Eggs
  • 2 tbsp Maple Syrup or more to taste
  • 1 tbsp Vanilla Powder (heaped) (powder is best for sensitive tummies but you could use vanilla paste or extract also)
  • 1 tbsp Olive Oil Or Coconut Oil

Nutrition Information

Qty per
81g serve
Qty per
Energy 149.455kcalcal 184.63364922675kcalcal
Protein 4.8841666666667gg 6.0337995724351gg
Fat (total) 11.423333333333gg 14.112152284412gg
 - saturated 1.7616666666667gg 2.1763269571964gg
Carbohydrate 8.0133333333333gg 9.8995080512773gg
 - sugars 2.29gg 2.8290191477652gg
Dietary Fibre 2.185gg 2.6993042960118gg
Sodium 69.911666666667mgmg 86.367442642872mgmg

Nutritional information does not include the following ingredients: ripe Pears, Cinnamon, Maple Syrup, Olive oil or Coconut Oil

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Designed with irritable tummies in mind, these Pear and Maple Syrup Muffins uses a gluten and dairy free base recipe to start with and with just a  few additions it can be completely transformed – do whatever you want with it!


  1. Pre-heat oven to 180C and spray muffin tray with cooking oil.

  2. Add nuts with cinnamon and baking powder into a dry food processor (or good blender) and blend on high until resembles crumbs and is climbing up walls of processor, it should finish up looking like bought almond meal.

  3. Add eggs, maple syrup, oil and vanilla and mix again until combined in wet runny mixture.

  4. Fold fruit through mixture and spoon mixture into oiled muffin tray.

  5. Bake for 25 minutes or until lightly browned on top.

  6. Use knife to loosen muffins from tray and carefully move to wire rack to cool.

Recipe Hints and Tips:

  • Pear and Maple Syrup Muffins are suitable to freeze for up to two months.
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