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Gluten-Free Cardamom Muffins
Prep Time
12 mins
Cook Time
24 mins
Total Time
36 mins
 

These vegan gluten-free pear cardamom muffins are perfectly spiced and are super fluffy! They go great with a cup of coffee!

Course: Breakfast, Snack
Cuisine: Muffins
Keyword: cardamom, Gluten Free, Muffins, Pear, Plant Based, Vegan
Servings: 12 muffins
Ingredients
Wet Ingredients
  • 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
Dry Ingredients
  • 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
Additional ingredients
  • 2 ripe pears, diced (about 1 1/2 cups)
  • brown sugar for topping, optional
Instructions

  1. In a small bowl, mix the ground flaxseed with the warm water (flax 'egg'). Set aside for 5 minutes.

  2. In a medium sized bowl, whisk together all the dry ingredients.

  3. In a large bowl, combine the remaining wet ingredients and add the flax egg.

  4. Add the dry ingrdients to the wet ingredients and mix well. When all the dry ingredients have been incorporated, fold in the pears.

  5. 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°.

  6. After 10 minutes, fill the liners with the batter until almost full. Optional: sprinkle the tops with a little brown sugar.

  7. Bake the muffins for 24-26 minutes. The texture of the muffins will be best after they've cooled and the crumb has set.