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banana pear muffins, gluten-free, oat
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Banana Pear Oat Muffins

Course: Breakfast, Snack
Cuisine: American
Keyword: banana pear oat muffins, dairy-free muffins, gluten-free banana and pear muffins
Servings: 16 Muffins
Calories: 153kcal
Author: Mary Krick

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

Serving: 1Muffin | Calories: 153kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.5mg | Sodium: 147mg | Potassium: 136mg | Fiber: 2g | Sugar: 9g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg