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!
Pear and Maple Syrup Muffins
Course: Baking, Dairy Free Recipes, Gluten Free, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 ripe Pears-peeled and grated
1 tsp Cinnamon
0.5 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
Directions
- 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.
- Recipe Hints and Tips:
- Pear and Maple Syrup Muffins are suitable to freeze for up to two months.
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