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).
Recipe by Gluten-Free Homemaker at