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Living gluten free easily by eating real food and a few gf processed foods

Gluten-Free Vanilla Pear Muffins

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March Muffin Madness continues with a recipe for gluten-free Vanilla Pear Muffins from Leanne of Healthful Pursuit. Aren’t they just gorgeous? I think vanilla and pears make a really sweet combination! But please don’t be misled by my statement as Leanne states that her recipe is gluten free, dairy free, refined sugar free, yeast free, corn-free, grain-free, and nut-free. (Note that I have not been noting several of these “free” factors for other recipes as I have not verified the safety of individual ingredients in recipes, but will share this information when the participating blogger provides it.)

Gluten-Free Vanilla Pear Muffins from Healthful Pursuit.

Vanilla Pear Muffins from Healthful Pursuit

Enjoy learning more about Leanne and her Vanilla Pear Muffins and see the whole line-up of bloggers, blogs, and muffin recipes here.

Leanne’s a holistic nutritionist who helps “real people from around the world with real advice.” Her popular blog, Healthful Pursuit, is a unique collection of motivational guidance and easy-to-make recipes for women who want to create a liberated life on a restricted diet. Honestly, I’ve been reading raves about Leanne, her blog, her recipes, cookbooks, and much more for years. Finally a few months ago we were connected through a mutual friend, who is another star in the gluten-free community, Kelly of The Spunky Coconut. Now we’re making up for lost time and I will tell you that Leanne is just as terrific as everyone says she is! The photo below shows the real Leanne—all smiles, super positive, and just full of a zest for life!
Leanne Vogel of Healthful Pursuit

Leanne Vogel of Healthful Pursuit

When Leanne’s not experimenting in her kitchen, she tells me that you can find her speaking at various woman-based events, painting her nails, sweating it out in hot yoga or sippin’ on beet juice, adorned with a glass straw. (If you read Leanne’s blog, you definitely know this last statement is true!)

I’ll turn it over to Leanne right now, so she can tell you more about her blog and services and then get to the all-important muffins recipe of the day!

gfe-march-muffin-madness-225

If you’re ready to create the life you’ve been dying to live by liberating your eating style and join a community of thousands of women on the same path, head on over to HealthfulPursuit.com.

Leanne’s Gluten-Free Books and More

Be sure to check out Leanne’s books and cookbooks. They include  The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence. (an Amazon bestseller!), The Keto Diet Cookbook: 140+ Flexible Meals for Every Day, and Keto for Women.

On Leanne’s site, you’ll also find meal plans, podcasts, videos, and more recipes (of course).

On to Leanne’s Vanilla Pear Muffins for March Muffin Madness

Power to the muffin!

These gluten-free Vanilla Pear Muffins are grain-free muffins made with coconut flour, lemon zest, vanilla & fresh pears. Perfect for traveling, lunches, or a sweet afternoon snack! [featured on GlutenFreeEasily.com]

Muffins are king around our house. They’re portable dollops of goodness that I pack full of good things that my fiance and our family will eat without batting an eye. Add ground flax seed for a dose of healthy fats, protein powder to amp up your protein intake, extra fruit if you find it challenging to get all the fruits into your day, double up on the nuts for added fiber… there are so many ways to make them work for you.

My perfect muffin is something that’s high in protein, light, low in calories, and high in fiber. Sound like too much to ask for? No way.

Enter the gluten-free vanilla pear muffins that are solving our snacking problems one low calorie, high fiber bite at a time!

Gluten-Free Vanilla Pear Muffins Recipe

Yield: 6 muffins

Gluten-Free Vanilla Pear Muffins (Grain Free)

These gluten-free Vanilla Pear Muffins are grain-free muffins made with coconut flour, lemon zest, vanilla & fresh pears. Perfect for traveling, lunches, or a sweet afternoon snack! [featured on GlutenFreeEasily.com]

These Vanilla Pear Muffins are 150-calorie grain-free muffins made with coconut flour, lemon zest, vanilla, and fresh pears. Perfect for traveling, lunches, or a sweet afternoon snack.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Wet

Dry

Topping

Instructions

  1. Preheat oven to 400F and line 6 muffin tins with muffin cups. Set aside.
  2. Place wet ingredients in a medium-sized mixing bowl and mix well with a hand mixer.
  3. In a small bowl, combine coconut flour with baking powder and nutmeg. Drop into the wet ingredients and mix until there are no lumps.
  4. Drop batter into muffin cups and place sliced pears on top with a sprinkle of coconut sugar.
  5. Bake in preheated oven for 16-18 minutes.
  6. Allow muffins to cool in the pan for 1 minute before removing from the pan and placing on a cooling rack to cool.

Notes

Allergen info: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free

Muffins can be stored for a few days at room temperature. Keep in the fridge to prolong time, or freeze in an air-tight container for up to 3 months.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Leanne Vogel
Cuisine: American / Category: Muffins

Originally published March 18, 2014; updated November 13, 2024.

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Comments

  8. Susan says

    These muffins remind me of a wonderful pear variety called the Concorde pear. It tasted like a sweet pear with strong overtones of vanilla. I don’t know if it’s still around, but we generally had to go to farm stands about 2 hours away from home! So now I add vanilla to my pear dishes to recapture that taste. These muffins sound delicious!

    Reply

  10. Linda S says

    Ooh, these sound really good and since I have all the ingredients on hand, I’m hoping I can find the time to make these later today. I love recipes that aren’t loaded with sugar, too. Awesome!

    Reply

  16. Marilyn B says

    Love Leanne’s recipes and the fact that they are so well identified as to what may be a problem area for you and how she has avoided that.

    Reply

  23. Tracey says

    THese look wonderful. I’m going to try the recipe
    With xylitol instead of the sugars it calls for. Do you think
    It will taste ok?

    Reply

  24. Rinette says

    There is definitely a dry ingredient missing – I have this in the dish ready to bake and this consistency just does not look right – help!

    Reply

    • Shirley says

      Hi Rinette–Unfortunately I don’t have a definite answer for you. Hopefully, Leanne will be able to respond soon. Have you baked with coconut flour before? It’s very absorbent so the “problem” might have resolved itself while you’ve been waiting for an answer. Just guessing here, but it’s very possible that’s the issue.

      Shirley

      Reply

      • Rinette says

        Could be Shirley,
        Being a bit of in inexperienced “baker” I attempted this using Red Mill Gluten Free flour …. that’s probably it 🙂 thanks for the feedback.

        Reply

        • Shirley says

          Rinette–You’re welcome, of course. Having that additional info from you, yes, that is definitely the problem. Coconut flour is very different from any other gf flour. You CAN’T just substitute it for other gf flours and vice versa. Sorry. And personally I don’t use Bob’s Red Mill gluten-free flour at all for so many reasons, with the flours used in the mix being one of them. I don’t care for bean flours. You will never get a light and tender muffin using BRM gf flour. Just FYI, since you’re new to gf baking, you can’t simply sub one gf flour for another in a recipe. GF recipes are created using specific flours.

          Shirley

          Reply

  27. Kathleen Conner says

    perfect timing–I was just trying to figure out how to use coconut flour!! I’ll double the recipe, and try it this week.

    Reply

  29. Michelle Cantwell says

    Yum!! Always looking for muffin recipes that will work with my paleo diet (I have Hashimoto’s disease). I am NOT a morning person so muffins are wonderful to make the night before.

    Reply

  31. Jill Ann says

    They look fantastic, but is there really only 1/4 cup of coconut flour? Hard to believe it holds together. 🙂 I’m going try them for brunch tomorrow!

    Reply

    • Shirley says

      Hi Jill–It’s good to see you here again! 🙂 Yes, that is the correct amount. Coconut flour is pretty unique in its “absorbency” abilities. I often add just a tablespoon or a sprinkle when a recipe ends up having too much liquid. It’s kind of a magical ingredient in my opinion. 😉 Did you give this recipe a try?

      Shirley

      Reply

    • Shirley says

      Hi Tracey–I’m going to step in for Leanne. Coconut flour is a very different ingredient. As I was just replying to another reader, it can’t be substituted for other flours one to one or vice versa. Most recipes with coconut flour use a lot of liquid (in many recipes, eggs are that liquid). If you wish to use almond flour, it’s best to go with a recipe that has been developed for almond flour. There are quite a few of those in this event. You can see them all here. If you’re looking for an almond flour-based pear muffin recipe, you might use a basic almond flour muffin recipe and simply add Leanne’s pear topping. Let us know if you come up with an alternative recipe! 🙂 Thanks.

      Shirley

      Reply

    • Shirley says

      Debra–I’m not sure when Leanne will be able to answer, so I’ll step in. Coconut flour is a very different ingredient. It can’t be substituted for other flours one to one or vice versa. Most recipes with coconut flour use a lot of liquid (in many recipes, eggs are that liquid). If you wish to use almond flour, it’s best to go with a recipe that has been developed for almond flour. There are quite a few of those in this event. You can see them all here. If you’re looking for an almond flour-based pear muffin recipe, you might use a basic almond flour muffin recipe and simply add Leanne’s pear topping. Let us know what you try! 🙂

      Shirley

      Reply

  46. Bev says

    I actually have the ingredients for these. My girlfriend and I are hoping to get together and make a few of the muffins you’ve posted.

    Reply

  52. Mrs G says

    These are seriously good. I made them in a mini-muffin (silicon) tin. I decreased the baking temperature to 180 C and baked for 20 minutes. Delicious!

    Reply

  53. Teufelchen says

    I love pears, and since my pear cake resipe didn’t turn out as I wanted, I am going to try this one. At least they look yummy.

    Reply

  63. Lori Lewis says

    Will have to try this recipe in the summer, I haven’t seen pears in the store in months! Thank you for the yummy recipe!

    Reply

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