Cinnamon Pear Muffins

Cinnamon Pear Muffins | The Gluten-Free Homemaker

For those on a gluten-free diet, breakfast can be a challenge.  It can be a challenge to anyone for that matter, especially if you want to make it healthy and economical.   Muffins are an easy grab-and-go breakfast.  If you make them yourself, you can save money and ensure that they are healthy.

Thankfully, gluten-free muffins are pretty easy to make.  I like to include as much whole grain flour and as little starch as possible.  For this recipe I also decided to use agave nectar as a sweetener.  Agave is not calorie free, but it does not affect blood sugar levels like sugar does.  That makes it a particularly good choice for starting the day.  If you don’t have agave, I’ve included instructions for using sugar.

I’ve been working on this recipe for a while.  My first tries resulted in a good, but slightly dry muffin.  They were good fresh, but I like to make muffins at night to have for breakfast the next morning.  In order to make them moist enough the next day, I increased the amount of milk.  That makes them a bit heavier so they don’t rise as much.  If you are going to eat while they are still warm, you might want to cut the milk back to 2/3 cup but keep an eye on them.  15 minutes of baking might be enough.

Cinnamon Pear Muffin Cut | The Gluten-Free Homemaker

Cinnamon Pear Muffins
Recipe type: Breakfast
  • ½ cup sorghum flour
  • ½ cup brown rice flour
  • ½ cup millet flour
  • ½ cup tapioca starch
  • ½ teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • 1 teaspoon unflavored gelatin
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon (or more if you want a strong flavor)
  • ¾ cup milk or substitute
  • ⅓ cup agave nectar or honey
  • 2 eggs
  • ¼ cup oil or melted butter
  • 1 teaspoon vanilla
  • 1 ripe pear
  1. Preheat oven to 400°.
  2. Combine the flours, starch, xanthan gum, baking powder, gelatin, salt, and cinnamon in a large mixing bowl.
  3. In a smaller bowl, combine the milk, agave, eggs, oil, and vanilla.
  4. Wash, core, and chop the pear, leaving the peel on. Cut it into pretty small pieces, they can seem pretty large when in a muffin.
  5. Add the wet ingredients to the dry ingredients and stir, making sure all the dry ingredients are incorporated.
  6. Stir in the pear.
  7. Spoon the batter into 12 greased muffin cups. Bake at 400 degrees for 15 minutes.
  8. Remove from the pan and cool on a wire rack (or while still warm, but not hot).


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  1. G. says

    Can't wait to try these! I'm always trying to find something good for breakfast. The cereals are so expensive, and I like variety. Thanks for sharing!

  2. Candice says

    I just made these muffins and they are wonderful. I just started a GF diet and have been dying for something to eat. I substituted 2 c. of Bette Hagman's all-purpose mix for the flours (as I did not have most of them). I did not have agave nectar so used 1/3 c. of molasses crystals instead.

  3. firebear says

    Those are beautiful! thanks for sharing such a great recipe…

    Live Laugh and Enjoy

  4. Linda says

    Candice ~ Thanks for letting me know. It helps other readers to know what substitutes work well.

  5. Gluten Freesta says

    Up until this point I have felt so intimidated by non-wheat flours. You are definitely inspiring me to get out my apron and roll up my sleeves. Thanks for sharing this yummy recipe!

  6. Stephanie says

    Yum these look great! Muffins are the best breakfast food! I like to eat 2 muffins and 1 egg + 1 eggwhite.

  7. Teresa says

    These are a huge hit in our home! I had to sub potato starch for tapioca, cane sugar for agave and I added a good dose of maple syrup just for fun! :)

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