Banana Pear Oat Muffins ~ Gluten & Dairy-Free
Banana pear oat muffins are deliciously gluten-free and allergy-friendly. These wholesome muffins are loaded with fiber from the pears and oats yet have a tender and light texture.
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Pears always remind me of fall, so I decided to add not only cinnamon but pumpkin pie spice to these muffins as well. The flavors are a perfect blend and seem to enhance the second day.
You will notice I made regular-size muffins and mini muffins. Mini muffins are fun because you can pop one in your mouth at any time; they are easy finger food. They are also a nice option to serve at parties. Mini muffins bake fast, too, about 10-12 minutes.
The muffins have pureed banana and pear in the batter, and more small pieces of pear are folded in, making every bite extra delicious. We also like them with raisins or blueberries. Nuts are optional, too.
To Make Banana Pear Oat Muffins, You Will Need These Ingredients:
- Olive oil
- Ripe pears
- Ripe banana
- Lg eggs
- Pure maple syrup
- Dairy-free or regular milk
- Vanilla extract
- Cinnamon
- Pumpkin pie spice
- Old fashioned rolled oats ~ certified gluten-free if needed
- Oat flour ~ certified gluten-free if needed
- Baking soda
- Salt
- Optional chopped walnuts or pecans
Enjoy!!
Try coconut zucchini muffins, too. They’re healthy, sweet muffins that taste like dessert.
Banana Pear Oat Muffins
Ingredients
- 1/3 cup Olive oil
- 1/2 cup Pure maple syrup
- 2 Lg Eggs ~ or egg replacer
- 1 Ripe banana ~ peeled
- 1 Fresh pear ~ seeded
- 1/2 cup Pear pieces cut small
- 1/4 cup Non-dairy milk ~ I used macadamia
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 1/2 tsp Pumpkin pie spice
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 cups Oat flour ~ certified gluten-free if needed
- 1/3 cup Old fashioned Oats ~certified gluten-free if needed
Instructions
- Preheat oven to 325
- Prepare muffin pan with paper or silicone liners
- Puree banana and pear in a blender. This should be 1 cup total.
- Set aside the 1/2 cup of cut up pears for later.
- Add blended fruit, oil, pure maple syrup, eggs, and dairy-free milk in a large mixing bowl. Mix ingredients to completely combine and until smooth.
- Add dry ingredients and stir to combine.
- Fold in cut pears
- Spoon evenly into muffin cups.
- Bake for 20 minutes. Muffins will spring back when touched gently or a toothpick inserted in the center comes out clean.
- Let muffins cool 5-10 minutes before removing them from the pan
- Store completely cooled muffins in an airtight container at room temperature or freeze for longer storage.
Nutrition
