Pear Muffins




It’s pear season, a glorious thing.  Only problem with that is I buy way too many pears at once, and they all ripen at the exact same time, and now I have TOO MANY RIPE PEARS!  So what’s a girl to do? Bake ’em up, in all their various forms of yum. The following is a simple and tasty way to work those pears into breakfast!


Pear Muffins

Makes 12 muffins



1 heaping cup peeled, cored, diced ripe pear
1 cup rice milk
1 Tablespoon freshly squeezed lemon juice
2 1/4 cups Basic Gluten-free Flour Mix (see recipe below)
3/4 teaspoon xanthan gum
1 1/2  teaspoons baking powder
1 1/2  teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup granulated sugar
1/2 cup old-fashioned (gluten-free) oats
1/4 cup canola oil
1 1/2 teaspoons vanilla extract

1. Preheat oven to 375°F. Line a standard muffin tin with 12 liners. Peel, core, and dice your pear.


2. Combine rice milk with lemon juice and set aside.DSCN0545

3. Measure flour mix, using a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Whisk together flour mix, xanthan gum, baking powder, baking soda, salt, and cinnamon, until thoroughly combined. Add sugar, mix, then add oats, and toss until combined.DSCN0631

4. In a separate bowl, combine rice milk/lemon juice with canola oil and vanilla extract.  Mix well.DSCN0641

5. Add liquid ingredients to dry, mixing gently until combined but still lumpy with a few pockets of dry flour.


6. Add pears and gently fold into batter.DSCN0656

7. Fill muffin liners to the rim.DSCN0658

8. Bake in center of oven about 25 minutes until muffins are a lovely golden brown, rotating pan once halfway through. Remove from oven, transfer muffins to cooling rack, and let them rest about 10 minutes before serving. These are great the day you bake them, and are equally delicious the next day, re-warmed or toasted. They also freeze well.  Enjoy!



Makes 6 cups

4 cups superfine brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (also called tapioca starch)

  1. To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Do NOT use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.
  2. Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.

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4 Responses

  1. Jamie Stern says:

    Good Afternoon Cybele,
    I have your Whole Foods book and love it. I have an online store for those suffering with food allergies and intolerances. One of the resources I give my customers is new recipes to try at home. I feature cookbook authors and bloggers with full credit given and weblinks. I also promote them in my monthly newsletters, press releases and social media broadcasts. If you are interested in participating, please let me know. I look forward to hearing from you.
    Happy Holidays,
    Jamie Stern, Owner

  2. Ellen Allard says:

    Can you tell me why there isn’t any egg replacer of any sort in your scones or muffin recipes on this page? I’m trying to learn to bake egg free and thought you had to have some sort of egg replacer as a binder. Thank you for your help.

    Ellen Allard

  3. admin says:

    Dear Ellen:

    There is an egg replacer in this recipe, it’s just not obvious. The lemon juice and baking soda react to one another, creating a rise in the muffins, mimicking eggs. I use different types of substitutes depending on the recipe. This recipe is moist given the pear, so doesn’t need that type of binding and moisture from an egg replacer, it just needed a rise. Hope that helps. All the best,


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