You’ll find diced pears in every bite of these Gluten-Free tender Chai-Spiced Roasted Pear Oat Muffins! Roasted pears add rich flavour and texture. Refined sugar-free, dairy-free.
Your day will suddenly become infinitely better with one of these Chai-Spiced Roasted Pear Oat Muffins. These muffins are extra special, made with roasted pear sauce, warming chai spices, and wholesome rolled oats. They’re gently sweetened with maple syrup to add a touch of fall flavours.
Best of all? They’re gluten-free! And if you love that chai flavour, you’ll probably like these Gluten-Free Chai Spiced Snickerdoodles, too.
But back to this recipe. Ready to make a batch of chai-spiced muffins?
Ingredients for Chai-Spiced Roasted Pear Oat Muffins
- pears: 3 medium firm pears. You’ll need 2 to roast to make pear sauce and 1 to dice and add to the muffin mixture. Choose a firm sweet variety like Bosc. D’Anjou or Comice pears will work, too.
- oats: (Certified gluten-free, if necessary.) You’ll grind rolled oats in a blender to make fine oat flour. Alternatively, you can buy oat flour.
- Chai spice mix: easy to make yourself and store for other recipes, using this Quick and Easy Chai Spice Mix. OR mix together add 1/2 tsp ground cardamom, 1/2 tsp ground allspice, 1 tsp cinnamon, 1/2 tsp ground cloves and 1 1/2 tsp ground ginger to make enough for this muffin recipe.
- eggs: large
- milk: your choice, dairy or plant-based
- sweetener: maple syrup, (or 0-calorie Lacanto maple syrup) or honey
- fat: coconut oil or butter
- the usual: baking soda, salt, vanilla extract
- culinary paper muffin liners
How to make Chai-Spiced Pear Oat Muffins
- This gluten-free oatmeal muffin recipe has one extra step: roasting pears to make pear sauce. However, the sauce takes very little time to make. The pears can be roasting in the oven while you’re assembling your ingredients and preparing the rest of the muffin mixture. Tip: use twice as many pears and freeze half the sauce for another day.
- Start by removing the core from two pears. There’s no need to peel them. Brush with a little oil, then roast in the oven until they’re fork tender. Purée in a blender and set aside to cool.
- While they’re roasting, you can combine the dry ingredients in one bowl and the remainder of the wet ingredients in another.
- Peel and dice a third pear. Add the little chunks to the dry ingredients, tossing to coat. Doing so will prevent the fruit from sinking to the bottom of each muffin.
- Combine the topping ingredients to have ready.
- Add the pear sauce to the wet ingredients, then make a well in the center of the dry ingredients. Pour in the liquid ingredients and stir JUST until combined, usually only 10 to 12 strokes.
- Divide evenly into 12 paper lined muffins tins. Top with the cinnamon sugar mixture. Bake for 15 – 18 minutes or until a toothpick inserted in the center comes out clean.
Why are my muffins chewy?
One reason for chewy or “gummy” muffins is overstirring. When combining the wet ingredients into the dry ingredients, stir until just barely combined, usually only 10 to 12 strokes. It’s okay if the batter is lumpy, in fact, it should be. They’re may be a few spots where the flour is not completely mixed. Again, that’s okay. Refrain from the urge to make the batter completely smooth! Never use a stand mixer to make muffins.
A Chai-Spiced Roasted Pear Oat muffin with a warm cup of chai tea. What could be better on a fall morning!
Chai-Spiced Roasted Pear Oat Muffins
- muffin tin
- culinary paper liners
- cookie scoop
- mixing bowls
- measuring cups
- 2 medium pears to make 3/4 cup pear sauce
- 3 cups oat flour grind gluten-free rolled oats in a blender to make flour
- 4 tsp Chai spice mix homemade or store-bought
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 medium pear peeled, cored and diced
- 2 large eggs
- 2/3 cup milk dairy or plant-based
- 1/2 cup maple syrup or Lacanto 0-calorie maple syrup
- 3 tbsp coconut oil or butter, melted
- 1 tsp pure vanilla extract
- Preheat oven to 400°F. Line a 12-cup muffin tin with culinary paper liners.
- Make the Roasted Pear Sauce first. Line a baking sheet with parchment paper, or grease or spray it lightly. Remove the core and stem from two Bosc pears (or other firm pears of your choice.) Brush with a little olive oil or coconut oil on both sides. Place cut side up on baking sheet. Transfer to oven and roast for 15 minutes.
- Remove from oven, flip the pears over and roast with the cut side down for a further 10 - 15 minutes or until you can easily pierce with a fork. Remove from the oven and reduce oven temperature to 375°F. (to be ready to bake the muffins.) Purée the pears in a blender. Set the pear sauce aside to cool.
- Mix topping ingredients together in a small bowl. Set aside.
- In a medium bowl, whisk dry ingredients: oat flour, chai spices, baking soda, and sea salt.
- Peel and finely dice the third pear. Add to the dry ingredients and toss to coat.
- In a large bowl, whisk eggs, milk, maple syrup, melted coconut oil (or butter), vanilla extract and pear sauce.
- Make a well in the center of the dry ingredients. Add the wet ingredients to the dry and gently stir to barely combine (about 10 to 12 strokes.) Do not overmix or muffins may be gummy. Batter will be lumpy and there may be a few spots where the flour is not completely mixed in.
- Divide the batter evenly into 12 muffin cups. Top with a teaspoon or so of the topping mixture.
- Bake at 375°F. for 15 - 18 minutes or until toothpick inserted comes out clean.
- Remove from oven, let cool for 5 minutes, then transfer to cooling rack. Remove paper liners to prevent muffins from becoming soggy.
- Once the muffins are completely cool, store in an airtight container for 3 days or in the freezer for up to 3 months.
You might also like these:
- Mini Gluten-Free Pumpkin Loaf (or Muffins)
- Gluten-free Double Chocolate Zucchini Muffins
- Gluten-Free Apple Cranberry Bread with Pecan Glaze
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