gluten free vegan pear crumb muffins
RECIPE TYPE: muffins
SERVES: 12 muffins
crumb topping
pear muffins
  • 1 3/4 cups, plus 2 tablespoons Sarah’s gluten free flour blend
  • 1/2 cup cane sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk or oat milk
  • 1/3 cup water
  • 1/3 cup avocado oil or grape seed oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup peeled and diced ripe pears {about 2 pears}
  1. Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
  2. To make crumb topping, stir together 1/2 cup flour, 2 tablespoons sugar, 2 tablespoons brown sugar and cinnamon. Add melted dairy free butter and mix until topping comes together. Set aside.
  3. In large mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add almond milk, water, oil, vinegar and vanilla. Whisk batter until smooth.
  4. Add diced pears to muffin batter. Using spatula, gently stir until combined. Scoop batter into prepared muffin tin and top with even layer of crumb topping.
  5. Bake muffins 22-24 minutes, until golden brown and toothpick inserted in center comes out clean.
  6. Remove muffins from muffin tin and place on cooling rack to cool completely.
*You can use King Arthur measure-for-measure gluten free flour in place of my flour blend.
Recipe by Sarah Bakes Gluten Free at