Healthy Low Gluten Muffins: Pear and Raspberry Delight

Makes 8 small muffins. Vegan Low Gluten

These muffins are very easy to make. The sweetness of the pear and the tarty bursting flavour from the raspberries make them so delicious. The recipe uses no refined sugars, making them quite healthy. If you like you can also substitute the pear for an apple or switch the raspberries for blueberries. You can make your own combination!

The buttermilk makes the muffin light and fluffy and you can use either spelt or plain flour. The plain flour does make the muffin denser. The spelt flour makes it a little crumblier. I like using spelt flour because it’s lower in gluten and better is kinder to my digestive system! It also adds a nice nutty flavour to the muffin.

These muffins are also delicious warmed up and served with some yoghurt or custard. They are also perfect for school or work snacks.

For this recipe, you only need a bowl and a wooden spoon. Just mix all the ingredients together. Then, pop them in the oven. Within an hour, you have some delicious healthy muffins.

Watch my video below to see how easy these are to make.

Ingredients

• 1 cup plant based milk (room temperature)
• 1 teaspoon apple cider vinegar
• 2 cups white spelt flour
• 3/4 cup coconut sugar
• 1/2 teaspoon bi carb soda
• 2 teaspoons baking powder
• pinch salt
• 1 teaspoon cinnamon/nutmeg
• 1/2 cup sunflower oil
• 2 teaspoons vanilla bean paste
• 1 cup frozen raspberries
• 1 pear chopped small pieces

Method

Place 1 cup milk in a jug with 1 teaspoon apple cider vinegar. The milk will curdle, allow it to stand for at least 15 minutes to make a buttermilk. You can leave it for an hour or so – I have before.

Pre heat oven to 170 degrees (fan forced) and place 8 muffin cases into some muffin trays.

In a mixing bowl add the flour, coconut sugar, bi carb soda, baking powder, salt and cinnamon. Mix all the dry ingredients. Make sure the baking powder and bi carb soda are well combined. Make sure you have no lumps. Sifting the bi carb and baking powder helps.

Pour the buttermilk into the center of the bowl along with the oil and vanilla bean paste. Stir together well until everything is well combined. Add in the frozen raspberries and chopped pear.

Evenly spoon the muffin mixture into the 8 muffin cases and place in the oven. Check your muffins after 25 minutes by placing a skewer/knife in the center in one of the muffins. The knife should come out clean, if needed cook for another 5 – 10 minutes. I find if I use a taller muffin case it takes longer to cook.