BareBaking

Gluten-Free Whole Grain Pear Muffins with Milled Flaxseed – Easy & Wholesome

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If you’ve been craving a cozy, wholesome baked treat, these Gluten-Free Healthy Pear Muffins are about to become your new favorite. Packed with juicy pears and naturally gluten-free ingredients, they’re perfect for breakfast, an afternoon snack, or even a light dessert. Plus, we gave them a nutritious boost with BareOrganics Golden Milled Flaxseed, which adds both texture and incredible health benefits.

Frequently Asked Questions

  • Can I freeze these muffins? Yes! Let them cool completely, then freeze in a single layer before transferring to a bag. Reheat in the microwave or oven.
  • Do I need to peel the pears? It’s up to you! Keeping the peel adds fiber, but peeled pears give a softer texture.
  • How long do they stay fresh? Stored in an airtight container, they’ll stay fresh for up to 3 days at room temperature or up to 5 days in the fridge.

Ingredients

  • 3 ripe pears
  • 1 cup brown sugar or brown erythritol
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups superfine brown rice flour
  • ½ cup potato starch
  • ¼ cup BareOrganics Golden Milled Flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon kosher or fine sea salt
  • ½ cup avocado or light olive oil

Optional Toppings:

  • ½ cup sliced almonds
  • ¼ cup granulated sugar or erythritol

Directions

  1. Preheat oven to 350°F. Line 24 standard muffin cups with paper liners.
  2. Place the pears in the bowl of a food processor fitted with a steel blade. Add brown sugar and puree. Add the remaining ingredients (except the toppings) and process to combine, scraping down the bowl of the food processor once. Divide the batter evenly among the prepared pans.
  3. If desired, sprinkle the almonds on top of the batter and sprinkle with a little sugar. (To intensify the flavor of the almonds, you can toast them in a dry pan over high heat for a few minutes, just until toasted and fragrant.) Bake for 25 minutes or until the muffins have risen and a toothpick inserted into the center comes out clean. (These muffins don’t get too brown.) Let cool in the pan.


Nutrition

  • Calories: 101kcal
  • Carbohydrates: 17g
  • Protein: 3g
  • Fat: 3g
  • Saturated Fat: 0.4g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Trans Fat: 0.003g
  • Cholesterol: 27mg
  • Sodium: 146mg
  • Potassium: 130mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 45IU
  • Vitamin C: 1mg
  • Calcium: 37mg
  • Iron: 1mg


Nutrition information is automatically calculated, so should only be used as an approximation.

Servings: 24 Muffins