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