Chocolate Pear Muffins

These muffins were baked a day ahead and so were the mini potato crusted quiches we served. So next time you're thinking of hosting a brunch, try delightful finger sammies, and sweet bite-sized treats. And try these tasty chocolate pear muffins that are healthy and will help minimize the chances of getting a muffin top.

Course: Breakfast, Dessert

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Bob's Red Mill, chocolate, coconut, corn-free, cupcakes, dairy-free, egg-free, gluten-free, muffin, nut-free, soy-free, yeast-free

Servings: 12 muffins

Author: ness

INGREDIENTS

2 cups bob’s red mill GF all purpose baking flour
2 teaspoons baking powder (aluminum free)
2 teaspoons baking soda
1 tsp xanthum gum
1 tsp salt
½ cup coconut oil (melted or canola oil)
2/3 cup agave nectar
2/3 cup unsweetened soy or rice milk
1 Tbsp ground cinnamon
1 Tbsp pure vanilla extract
1 cup canned pears cut into 1/2” cubes
½ dark cup chocolate chips (gluten free, vegan)

INSTRUCTIONS

Preheat oven to 325 degrees. Line a standard 12 cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, xanthum gum, and salt. Add the oil, agave, milk, and vanilla to the dry ingredients and stir until batter is smooth. Add the pears and chocolate chunks and stir to combine.
Pour 1/3 cup batter into each muffin tin cup. Bake on the center rack for 22 minutes, rotating the pan halfway through baking. The muffins are done when a wooden toothpick or skewer inserted into the centre of the muffin comes out clean.
Let muffins stand for 15 minutes in the pan then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.

Adapted from BabyCakes by Erin McKenna