Pear & Almond Muffins - Gluten Free & Dairy Free

This is a new recipe I just recently tried and I like the fact there's no 'sugar'.   They're called muffin but they're more like very light and fluffy scone,  lovely warm with some nice apricot jam !  This recipe makes 10 muffins


240gm gluten free plain flour

30gm ground almonds

2 tsps baking powder

1 large pear

1 vanilla bean, halved and deseeded

60gm vegetable margarine (I use stork)

2 eggs

250ml plant milk (I use almond,  you can use any type you like)

50gm flaked almonds


Preheat the oven to 180C/Fan 160C.

Peel the pear and poach in 300ml of boiling water with the vanilla bean and seeds until the pear is soft.  Drain, cool and dice.

Combine all the dry ingredients together.

Melt the margarine and combine it with the eggs and milk.  Fold in the dry ingredients and fully combine into a smooth batter then add the poached pear.

Line 10 holes of a muffin tray with paper cases and divide the mixture as evenly as you can between them.  Sprinkle your flaked almonds on top.  Pop in the oven for 20 minutes and hey presto !

Store your muffins in an air tight container and they will last well for 3/4 days.  Top tip;  pop them in the microwave for about 5 seconds to spring them back to life.




Aileen Markey

Hi Grainne, thanks for your comment. You only need to leave it for a few minutes. I melt the butter very slowly on a low heat and I don’t let it boil or bubble up. You just want it softened and you can also use the microwave too. If you like you could start with melting the butter first then leave to cool as you prepared the pears for poaching etc.

Grainne Finn

How long would you leave the butter to cool before adding the egg. I often end up scrambling the egg!

Leave a comment

Please note, comments must be approved before they are published