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.
- 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
- ½ cup pear sauce or apple sauce
- ½ cup pear juice or apple juice
- 1 cup coconut palm sugar (or brown sugar)
- 3 eggs
- ⅓ cup jam
- Grease or line 2 muffin pans. Preheat oven to 350 degrees.
- In a large bowl, combine dry ingredients.
- In a medium bowl, combine sauce, juice, sugar and eggs. Beat well. Add pear mixture to flour mixture and mix well.
- 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.
- Bake at 350 degrees for 25 minutes or until an inserted toothpick comes out clean.
Have you made muffins for your family lately?