These gluten free pear and walnut muffins are delicious, perfect to make right now while the pears are still in season. Plus, the optional sticky date icing makes them even more special. The best part, they are super easy to whip up.
If pears aren’t in season feel free to swap to any other fruit, apples or berries are a perfect option. And of course, if walnuts aren’t your thing, swap to almonds or macadamia nuts.
Also, before you make them, we want to let you know that these muffins are very dense as they’re made of almond meal. They are not fluffy muffins. But they sure are delicious and perfect for you if you are gluten free.
If you make them, let us know! We’d love to see a pic.
Emma + Carla
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Ok, now go and enjoy these gluten free pear and walnut muffins!
Pear Caramel Muffins
STUFF YOU NEED
- 2 1/2 cups blanched almond meal
- 1 cup walnuts chopped
- 2 pears chopped
- 1/2 cup coconut sugar or honey and a little extra
- 1/3 cup coconut milk canned
- 100 g (3 1/2 oz.) butter softened
- 4 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- pinch of salt
For the sticky date icing
- 1 cup pitted dates soaked in boiling water for 10 mins then drained
- 1/4 cup peanut or almond butter
- 1/4 cup coconut milk canned
- 1 tsp. vanilla
- pinch of salt
- Preheat oven to 180°C (350°F) and line 12 muffin cups with muffin cases.
- In a large bowl add the almond meal, walnuts, coconut sugar, baking powder, pears, spices and salt, mix well with a spoon.
- Add the coconut milk, butter, eggs, mix until well combined.
- Evenly divide the mixture between all 12 muffin cases.
- Sprinkle with a little extra coconut sugar.
- Place into the oven for 25 minutes or until golden.
- While they cook, make the sticky date icing.
- Simply whiz all icing ingredients in a blender until smooth.
- Dollop muffins with sticky date icing or keep it simple with butter. Yum!