I am so exited to share a recipe for these Gluten-Free Pear Cardamom Muffins with you! I adore cardamom and it tastes amazing with pear. If you love cardamom, I highly recommend you try this recipe!
What’s in these Gluten-Free Pear Cardamom Muffins
The ingredient list is a little long – but these come together quickly and easily, I promise!
These muffins are made with flax ‘eggs’, sugar, oil, non-dairy milk, and vanilla.
For the flour, I use Bob’s Red Mill All Purpose Gluten-Free Flour, the stuff in the red bag! I add a bit of tapioca starch as well. This Bob’s blend doesn’t contain xanthan gum, but if you decide to use a different blend and it has xanthan gum in it, then you can omit it from the recipe. Then you have your usual baking powder and a little bit of salt.
Then, of course, there is ground cardamom giving these muffins their delicious flavour, which pairs perfectly with the pears.
How to make Gluten-Free Pear Cardamom Muffins
You should begin by making your flax ‘eggs’ as they need a few minutes to sit. Next, mix together your dry ingredients.
Then you will mix all the wet ingredients, including the flax eggs, together. After that, combine the wet and dry ingredients together. The final step is to fold in the chopped pear.
My trick for muffins is letting the batter sit for 10 minutes. While the batter sits, I preheat the oven and prepare a muffin tin with muffin liners.
These bake up in about 24-26 minutes at 375 degrees Fahrenheit!
These gluten-free pear cardamom muffins go perfectly with a cup of coffee on a cool, lazy weekend morning!
After a couple days (if you haven’t eaten them all up!), they taste best warmed up for a few seconds in the microwave.
Looking for more gluten-free vegan muffins? Check these out!
If you make this recipe, let me know by tagging me on social media @theveganharvest or commenting below!
These vegan gluten-free pear cardamom muffins are perfectly spiced and are super fluffy! They go great with a cup of coffee!
- 2 tbsp ground flaxseed
- 6 tbsp warm water
- 3/4 cup sugar
- 1/2 cup oil, something neutral like canola
- 1/2 cup non-dairy milk (I used unsweetened oat milk)
- 1 tsp vanilla
- 2 cups Bob's Red Mill All Purpose Gluten-Free Flour
- 1/4 cup tapioca starch
- 1 tbsp baking powder
- 1 tsp xanthan gum (omit if your gf flour blend has it)
- 2 tsp ground cardamom
- 1/2 tsp salt
- 2 ripe pears, diced (about 1 1/2 cups)
- brown sugar for topping, optional
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In a small bowl, mix the ground flaxseed with the warm water (flax 'egg'). Set aside for 5 minutes.
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In a medium sized bowl, whisk together all the dry ingredients.
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In a large bowl, combine the remaining wet ingredients and add the flax egg.
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Add the dry ingrdients to the wet ingredients and mix well. When all the dry ingredients have been incorporated, fold in the pears.
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Set the muffin batter aside to rest for 10 minutes. In the meantime, line a muffin tin with liners and preheat the oven to 375 degrees F°.
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After 10 minutes, fill the liners with the batter until almost full. Optional: sprinkle the tops with a little brown sugar.
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Bake the muffins for 24-26 minutes. The texture of the muffins will be best after they've cooled and the crumb has set.
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These are great! I substituted with monk fruit golden and loved it.
Hi there! My gluten free flour already contains tapioca starch. Do I need to add more or can I just use my GF flour as is? How much should I use if I’m not adding tapioca starch?
That should be fine, yes! Just use 2 1/4 cups. That said, I have only tested this recipe with the GF Bob’s All Purpose Flour.
Yum! These are delicious. I used full fat coconut milk (from the can), added 1/2 teaspoon cinnamon; next time may add more, and topped with shredded coconut and maple sugar. Thank you for the recipe!
That sounds delicious!! I’m glad you like them!
Will this work without fruit? Any ideas on substitutions? Apples?
I have made this with successfully with apples! They stay firm, though.
Amazing!!
Love this recipe! Thank you for sharing it. I love the flavor of pear and cardamon. I used my own gluten free blend, which contains both tapioca starch and xanthan gum. I omitted the 1/4 c. tapioca flour and the 1 tsp,.xanthan gum indicated in the recipe, and my muffins turned out spectacular. They look just like yours! 🙂 I also used coconut sugar, but reduced the sugar to 1/2 c. in the recipe and used the remaining 1/4 c. as topping. That worked well. Thanks again. I will definitely make again.
Thanks, Sheryl! I am glad they worked for you 🙂