Gluten-free Pear Muffins with Jam Filling

My kids informed me that it had been too long since I had made them muffins for breakfast. I wanted to make them something hearty, something more than what my daughter calls “ugly cupcakes”. I adapted my Gluten-Free Pear Bread recipe to make muffins to include more whole grains.

I used oat flour in these muffins. It is easy and frugal to make oat flour in a blender. I made the oat flour myself using gluten-free oats.

Even though I was trying to make healthier muffins, I wanted an element of fun to make them special. I decided to add some homemade jam to the center of each muffins. I only added a teaspoon of jam to each muffin, but it was enough to give them a sweet filling.

Gluten-free Pear Muffins

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: Alea

Recipe type: Breakfast

Serves: 18

Ingredients

Dry Ingredients:

• 1 cup brown rice flour
• ¾ cup oat flour
• ½ cup sorghum flour
• ½ cup tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon

Wet Ingredients

• ½ cup pear sauce or apple sauce
• ½ cup pear juice or apple juice
• 1 cup coconut palm sugar (or brown sugar)
• 3 eggs

Filling:

• ⅓ cup jam

Directions

1. Grease or line 2 muffin pans. Preheat oven to 350 degrees.
2. In a large bowl, combine dry ingredients.
3. In a medium bowl, combine sauce, juice, sugar and eggs. Beat well. Add pear mixture to flour mixture and mix well.
4. Divide ⅔ of the batter between 18 muffins cups. Add a teaspoon of jam to each muffin. Then place a tablespoon of batter on top of the jam.
5. Bake at 350 degrees for 25 minutes or until an inserted toothpick comes out clean.

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