Pear and Maple Syrup MuffinsGluten Free and Dairy Free!
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!
serves
12time needed
prep cookingredients
9difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 81g serve |
Qty per 100g |
|
| Energy | 1241kJ | 1533kJ |
| Protein | 5g | 6.2g |
| Fat,total | 14.5g | 17.9g |
| -saturated | 2.18g | 2.7g |
| Carbohydrate | 19.8g | 24.4g |
| -sugars | 5.6g | 6.9g |
| Dietary Fibre | 3.35g | 4.13g |
| Sodium | 76mg | 94mg |
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
Method
- Pre-heat oven to 180C and spray muffin tray with cooking oil.
- 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.
- Add eggs, maple syrup, oil and vanilla and mix again until combined in wet runny mixture.
- Fold fruit through mixture and spoon mixture into oiled muffin tray.
- Bake for 25 minutes or until lightly browned on top.
- Use knife to loosen muffins from tray and carefully move to wire rack to cool.
