After feasting on holiday cookies and tarts last month, it’s time to get back to making wholesome muffins and quick breads for healthy snacks. I’m ready, aren’t you? Let’s talk about these Pear and Cranberry Muffins.
I can’t resist the sweet tiny pears when I see them in the produce section of my local supermarket. I bought a bag full of Seckel pears with plans to make these Mulled Cinnamon Orange Pears with Mascarpone again, but making healthy snacks for weekday mornings was a higher priority this week. These Pear and Cranberry Muffins won out.
These muffins hardly need any sweetener at all, as the pears are naturally sweet and the tart cranberries add a nice kick. They have a perfectly pleasant chewy exterior, just enough to entice you in to the soft fruit inside.
This paleo muffin recipe is an easy one. Simply mix the dry ingredients in one bowl, the wet in another, make a well in the middle of the dry ingredients and gently stir in the wet ingredients and the fruit.
Fill parchment paper-lined muffin cups three-quarters full and bake in a slow oven until nicely browned. Done! Enjoy with your morning coffee or tea and let’s get back on track and commit to “eat clean”!
Update: Two readers mentioned that these muffins seemed dry to them. While I’ve made these many times and haven’t found that myself, I have re-tested the recipe. I know from experience that working with a recipe that uses a single flour like almond flour can sometimes be tricky. I revised the recipe below. It now uses 3 tablespoons of coconut oil or butter, and I added 2 tablespoons of non-dairy milk. I used Bob’s Red Mill Superfine Almond Flour and very finely chopped ripe pears.
- 2 cups Superfine almond flour (200 grams)
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/8 tsp sea salt
- 3 eggs
- 1/4 cup honey
- 3 tbsp melted butter or coconut oil
- 2 tbsp non-dairy milk
- 3/4 cup very finely diced, peeled, firm winter pears (like Anjou, Bosc, Seckel or Forelle)
- 1 tbsp lemon juice
- 1/4 cup fresh cranberries or dried cranberries, halved
- Heat oven to 325°F and line 9 muffin tins with parchment paper liners.
- Measure or weigh almond flour and place in a large mixing bowl.
- Add baking powder, cinnamon and sea salt.
- In a medium bowl, whisk eggs, add honey and melted butter or coconut oil.
Peel, core, and very finely dice sweet ripe pears and toss with lemon juice.
Add wet ingredients to dry ingredients and stir in pears and cranberries. The batter will look quite runny.
- Fill muffin cups 3/4 full. Bake for 22-25 minutes.
Kitchen Items I used to make these Paleo Pear and Cranberry Muffins
You might like these Paleo Blueberry Orange Muffins too!
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