I had three very over-ripe bananas and a pear sitting on my counter this morning, with two options. They either make it to the garbage before the infestation of fruit flies begin, or they make their way into a batch of muffins. Thankfully the muffins won out, because this recipe is going on the favorite list. I not only made them dairy and gluten-free but was even able to kick in the fat-free, too! There is no oil, butter, white sugar, or gluten in these muffins, but they do not lack taste, texture or moistness. It is an excellent recipe to use up some over-ripe fruit you may have sitting around. Enjoy!


Slice one pear into twelve slices and place on a cookie sheet covered in parchment paper. Sprinkle pears with coconut palm sugar. Bake in a 350 degree oven for 20 minutes.



In a medium-sized bowl place pear juice, liquid pectin, palm sugar, pure maple sugar, vanilla, and egg replacer or eggs. Mix thoroughly.




Add gluten-free flour mix, baking soda, and baking powder to liquid. Stir until incorporated.




Remove pears from the oven and cut each slice into three sections.




Using 1/3 measuring cup, scoop batter into each muffin tin and place three chunks of pear on top of each muffin.




Bake muffins in a 350 degree oven for 22 minutes or until muffins are springy in the center. Sprinkle tops lightly with coconut palm sugar.





Banana-Pear Muffins (dairy & gluten-free)


1/2 cup pear juice

1 Tbsp liquid pectin

1/3 cup coconut palm sugar

1/4 cup pure maple syrup

1 tsp vanilla

1 ripe pear

3 overly ripe bananas

1/2 cup egg replacer or 2 eggs

2 cups gluten-free flour mix

1 tsp baking soda

1 tsp baking powder

Bake in a 350 degree oven for 22 minutes.

This recipe was also shared on www.vegetarianmamma.com, simplysugarandglutenfree.com, cookingtf.com, realfoodforager.com, glutenfreehomemaker.com

5 comments on “Banana-Pear Muffins (dairy & gluten-free)”

  1. I love pears in baked goods! This recipe looks nice and easy and I appreciate not having to use many different gf flours. I have a few questions though – what is liquid pectin? Do I need it and/or can it be replaced with something else? My only dietary requirement is that I need to eat gf. Can I replace palm sugar with regular sugar? Is there a major difference?

    • Hi Michaela, You will enjoy these muffins, especially if you love pears! Liquid pectin is used for making jams and jellies; it helps them “set”. I have been experimenting a bit using the pectin, but it is not necessary for this recipe. I would replace the pectin with 1/4 cup applesauce. And yes, you can replace white sugar for palm sugar. The advantage to palm sugar is that it is unrefined and it is low glycemic, so your body is able to process it better because it doesn’t raise your blood sugar levels as high. You can purchase palm sugar at most health food stores but it is a bit more expensive.

  2. Oh, you had me at the roasted pears! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    We have a Gluten Free gift basket giveaway this week! One lucky winner will score an awesome basket, just in time for Mothers Day!

    Cindy from vegetarianmamma.com

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