Pear and Maple Syrup MuffinsGluten Free and Dairy Free!

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  • Pear and Maple Syrup Muffins

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!

Pear and Maple Syrup Muffins

serves
12
time needed
prep cook
ingredients
9
difficulty
Easy
rating (click to rate)
3.0 based on 1212 ratings, click to rate

Ingredients

  • 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


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Method

  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.

Notes

Recipe Hints and Tips:

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

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