Gluten-free Pear, Damson Plum, and Walnut Mini Muffins

Gluten-free Pear, Damson Plum, and Walnut Mini Muffins // 80twentyDid you know that when you toast a walnut, it’s texture and taste changes completely? The skin of the nut, rich in antioxidants, is typically bitter, making the old walnut a bit of a drag to eat. Once toasted, however, the bitterness is muted, making way for a creamier, flakier, sweeter nut. I used to dislike walnuts. Since discovering how they taste toasted up, I can eat them by the bowlful, which is great because they’re so good for you! You know how they look like little brains? Well that ain’t no coincidence. Amongst other things walnuts are good for (there’s a lot!), they may also be beneficial for healthier brain function.

So, I’m basically saying if you eat these muffins you’ll be smarter. Bold claims, pshht.

Gluten-free Pear, Damson Plum, and Walnut Mini MuffinsGluten-free Pear, Damson Plum, and Walnut Mini Muffins // 80twentyI don’t want to make any promises here, but you might want to eat a few of these when you have an important interview or you’re studying for a test (midterm snack, my ND friends?). At the very least, they will make the prepping/studying experience a heck of a lot better. I promise. And if you’re lucky, you might even get the job or see your an increase in you grades. Now that’s what I call a super food. Yes, that’s right, I’m calling these mini muffins a super food.

Gluten-free Pear, Damson Plum, and Walnut Mini Muffins // 80twentyBut friends, if you’re not yet convinced, you should also know that these little sweet treats might be the muffin to beat all muffins. First off, they’re mini, which means they’re perfect for a little afternoon pick-me-up. Their cake-like texture makes them a little dessrt-y (always a bonus in my books). They boast a combination of gloriously sweet pear and slightly tart damson plums–the sweet-tart combo is a classic for a reason, non? Maple syrup sweetens the deal even more, and then there are the walnuts. Ok, now we’re just bragging about how smart we are.

I mean, I don’t want to be bossy, but you should really make a batch. These little guys are totally ready to help you pass your test and get the job. You’re welcome.Gluten-free Pear, Damson Plum, and Walnut Mini Muffins // 80twenty

Gluten-free Pear, Damson Plum, and Walnut Mini Muffins
Recipe Type: Gluten-free, vegetarian
Author: Kris
Prep time:
Cook time:
Total time:
Serves: 32 mini muffins
Sweet, simple, and healthy, these gluten-free pear, damson plum, and walnut mini muffins are the perfect sweet treat for your afternoon pick-me-up.
Ingredients
  • ½ cup gluten-free oats
  • ½ scant cup sorghum flour
  • ¼ cup tapioca starch
  • ⅔ cups almond meal
  • 2 tsp coconut flour
  • 2 tsp baking powder
  • 1 tsp psyllium husk
  • ¾ tsp sea salt
  • 1 tsp allspice
  • 1 tsp ground cinnamon
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • 2 large eggs
  • 2 tsp vanilla
  • 1 packed cup shredded pear (approximately 2 pears), some of the liquid squeezed out *I used Bosc pears
  • ½ cup chopped damson plums (pit the plums as best as possible, cut into 6ths, and chop)
  • ½ cup chopped, toasted walnuts
  • Unsweetened, shredded coconut for sprinkling, optional
Instructions
  1. Preheat oven to 350°F. Place mini muffin liners in a [url href=”http://www.amazon.ca/gp/product/B00091PNE8?ie=UTF8&camp=15121&creativeASIN=B00091PNE8&linkCode=xm2&tag=80twenty-20″ target=”_blank”]mini muffin pan[/url].
  2. In a large mixing bowl, whisk together the oats, sorghum flour, tapioca starch, almond meal, coconut flour, baking powder, psyllium husk, sea salt, allspice, and cinnamon.
  3. In a medium bowl, whisk together the maple syrup, coconut oil, eggs, and vanilla. Pour into the dry mixture and stir until incorporated.
  4. Add in the shredded pear, chopped plums, and toasted walnuts and stir again to combine.
  5. Scoop the batter into the mini-muffin cups. You’ll have left-over batter and will need to do another round of baking once this round is done.
  6. Bake on the centre rack of the oven for approximately 20 – 25 minutes, or until the tops are golden and firm to the touch and a wooden pick inserted into the centre comes out clean.
  7. Cool the muffin pan on a wire rack for a few minute then take the muffins out of the pan and continue to cool on a wire rack.
  8. Repeat the process with the remaining batter.
  9. Once cool, you can sprinkle with coconut for serving. This is optional

 

16 Comments

  • Reply October 4, 2013

    kelly @ kellybakes

    I love when I can pass off sweets as “good for me” and justify my eating them. I might need to make a celebratory batch of these now that I’ve quit my job and am onto new ventures!

    Quick question: I don’t have any coconut flour. I know it absorbs liquid really easily, but do you think I could sub more of the other GF flours for coconut?

    • Reply October 4, 2013

      Kris

      Kelly, I love this idea! And huge congrats to you!! I’m not sure what to recommend. I used coconut flour to absorb some of the liquid specifically. I have a few thoughts: 1. Squeeze out more of the liquid in the pears, 2. Use more psyllium or ground flax. OR 3. grind up some unsweetened shredded coconut into a flour in your coffee grinder. I’m not certain that these will work, but I think they are good guesses. 🙂 You’re such a solid baker, though, that you will probably be able to tell what the batter “should” look like. In that case, I say go with your gut!

  • Reply October 4, 2013

    Lisa

    These sound delicious! Can you tell me how much almond meal is used? I just see a question mark …

    Thanks!

    • Reply October 4, 2013

      Kris

      So strange! Thanks for letting me know. I’ve inputted the amount again (2/3 of a cup). Please let me know if it still shows up as a question mark for you. And I hope you enjoy!!

      • Reply October 8, 2013

        Danielle

        I’m still seeing ? cups too! Thanks for telling us in the comments section though 🙂

        • Reply October 9, 2013

          Kris

          Danielle, Thanks for telling me! I just googled “how to write a fraction in html” and I think I fixed it. Thank god for google. 🙂

  • Reply October 11, 2013

    Beth @ Tasty Yummies

    I love everything about this recipe! The photos are perfect, I love the ingredients you used, the flavor combo, etc. Can I marry you?

    • Reply October 11, 2013

      Kris

      Is that a proposal, Beth? If you like it then you better put a ring on it. Haha. Ok, but really, so flattered about your compliments. Thank you for stopping by. I hope you make them and love them!

  • […] made 3 batches this week.  You could say I’m a tad obsessed.  Your turn!  Here’s the recipe. Photo credit: Kris from […]

  • Reply October 11, 2013

    Elise

    These muffins look delicious! I was just wondering how much baking powder the recipe calls for. You mention this ingredient in the “instruction” section, but it’s not listed in the “ingredient” section

    • Reply October 11, 2013

      Elise

      Also, is the coconut oil suppose to be melted prior to whisking it with the other wet ingredients?

      • Reply October 11, 2013

        Kris

        Hi Elise, It is listed in the ingredients section (2 tsp) can you not see it?

        • Reply October 11, 2013

          Elise

          Hi Kris:

          I think I must have just missed it the first few times I looked at the list. Thanks! Can’t wait to make these.

      • Reply October 11, 2013

        Kris

        Yes, it should be melted. Great question. As well, all of your other ingredients need to be at room temperature so as not to “freeze” the oil again. Cheers!

  • Reply October 13, 2013

    Gabi

    These look beautiful! Love the taste combination.

    -Gabi

    http://www.livehealtheasy.com

  • Reply October 17, 2013

    Erin @ Meaningful Eats

    These look and sound delicious! Such a great combination of flours! I’ll have to give these a try 🙂

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