Pear Oat and Walnut Muffins

Oat Pear Walnut Muffins

Let me introduce you to this delicious fall muffin. This muffin recipe is a result of over-buying pears on my part! I love pears, but when they all ripen at the same rate I get scrambling in the kitchen to use them up before they go bad! I decided that pears, oats, and walnuts were a great combination and guess what? I was right! These muffins are moist, sweet, and have just the right texture from the oats and walnuts. These muffins are a perfect snack or quick breakfast on the go (we all need serious Christmas shopping fuel this time of year!)

Oat Pear Walnut Muffins 2

Oat Pear Walnut Muffins 3

Dry Ingredients:

1 1/2 cups gluten-free flour

3/4 teaspoon xanthan gum or guar gum

1/2 cup coconut sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon pumpkin pie spice

1/2 cup gluten-free oats

Wet Ingredients:

3/4 cup almond milk

1 teaspoon vanilla extract

2 large pears, pureed

2 tablespoons Earth Balance spread, melted


1/2 cup walnuts, chopped

Preheat oven to 350 degrees. Line a muffin tin with liners. Combine dry ingredients in a bowl. Set aside. Puree pears in a food processor or blender. Combine wet ingredients in a separate bowl and mix well. Add wet ingredients to dry ingredients and mix just until combined. Fold in walnuts. Fill cups just over half full. Bake muffins at 350 degrees for 30 minutes. Enjoy!

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