Gluten Free Pear Muffins
Ingredients
The muffins
-
1 ¾
cup
gluten free flour blend with xanthan gum
-
1 ½
teaspoon
baking powder
-
¾
teaspoon
baking soda
-
½
teaspoon
sea salt
-
⅓
cup
butter
-
¾
cup
coconut palm sugar
-
3
large
eggs
-
1
cup
sour cream
-
3
tablespoons
water
-
2
teaspoons
vanilla extract
-
1
pear
peeled and diced
The topping
-
1
cup
walnuts toasted
-
1
cup
coconut palm sugar
-
2
teaspoons
cinnamon
-
3
tablespoons
butter
Instructions
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, beat together the coconut palm sugar and butter until fluffy.
- Add the eggs one at a time, then mix in the sour cream, water, and vanilla.
- Add the dry ingredients and beat until just combined, then stir in the diced pear.
- Let the batter rest for 30 minutes.
- Preheat the oven to 350°F and line a muffin pan.
- Prepare the topping by combining walnuts, cinnamon, and butter in a food processor and pulse until crumbly.
- Spoon half the batter into the muffin cups, sprinkle with ⅓ of the walnut mixture, top with the remaining batter, and finish with the remaining crumb mixture.
- Bake for 28-32 minutes until golden brown and a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
12
Calories
287
Total fat
14g
Total carbohydrates
37g
Total protein
5g
Sodium
268mg
Cholesterol
58mg
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