Nicole Poirier is the owner of NicolePoirier.com and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.
Serving Size: 8 servings
2 c gluten free flour – preferably rice flour based, like King Arthur’s All-Purpose GF flour mic
1 teaspoon baking soda
¼ tsp salt
¼ tsp baking powder
¼ – ½ tsp cinnamon
¼ tsp ground cardamom
½ c sugar + 2 Tablespoons, separated
½ c oil – I used avocado for the light taste and texture
2 pears, chopped in small dice – can use 1½ – 2 c any chopped fruit
1 heaping tablespoon ground chia seeds
½ c almond milk – or rice milk if you are allergic to nutsI used chia here to avoid any particulates that may have been added during processing of flax meal, according to the package. If allergy is not SO severe, you may be able to use ground flax seeds just fine! Cupcake papers muffin tins
Preheat oven to 400 degrees.
Sift the flour, baking soda, salt, baking powder, and cinnamon and set aside.
Blend the ½ c sugar, oil, and eggs together, then add the dry ingredients and mix until smooth.
In another bowl, combine the pears, chia, and almond milk. Fold completely into the batter mixture.
Using a ⅓ c measure, divide evenly among wrapper-lined muffin tins. Combine remaining 2 T sugar and cardamom, and sprinkle evenly over the top of the muffins.
Pop into oven and bake until the top is firm yet springy, between 15 and 20 minutes, depending on the oven. You can also test with a toothpick!