Pear Pecan Cardamon Muffins ~ Gluten Free, Dairy Free, Vegetarian 

Pear Pecan Cardamon Muffins ~ Gluten Free, Dairy Free, Vegetarian 

Well I haven’t posted in a couple of weeks because we went on a trip to Las Vegas, we stayed at the Wynn hotel which was absolutely beautiful and the buffet was amazing! If you are following me on Instagram you can see all my pictures from the trip!

If you have Celiac and you go to las vegas i suggest you try out the buffet at the Wynn hotel.

If you tell the hostess that you are celiac or that your must eat gluten free they will have a Chef come out and show you around the whole buffet and tell you what is safe to eat and what isn’t!

It was Great! and there was a lot more to eat at the buffet then i thought there would be and it was all delicious!

Another place that was just an absolute pleasure to eat at was Beau Monde Bakery, they are a 100% gluten and preservative free bakery and everything they make is handmade on location in their cute little bakery.

When is was there i eat an amazingly delicious coffee cake muffin with a brown sugar crumble on top, which inspired me to make these yummy pear pecan cardamom muffins!

They have a yummy crumble and they are soft and moist, just like the ones from the bakery! I made these with maple and coconut sugar and even though they are not paleo they are gluten free, dairy free and even vegetarian! plus the are low on sugar! and still delicious!


Pear Pecan Cardamon Muffins ~ Gluten Free, Dairy Free,

Pear Pecan Cardamon Muffins ~ Gluten Free, Dairy Free,


  • For the muffins
  • 1 cup Gluten Free Flour Mix
  • 1/4 cup coconut sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch salt
  • 1 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1 egg
  • 1 cup coconut cream
  • 1/2 cup unsweetened cashew milk
  • 1 tsp vanilla extract
  • 1 large pear, cored and diced
  • 1 cup chopped pecans
  • For the crumb topping
  • 1/4 cup gluten free flour mix
  • 1/2 cup finely chopped pecans
  • 2 tbsp maple sugar
  • 1/2 tsp cardamom
  • 3 tbsp earth balance, or coconut oil, melted


  • Preheat oven to 350° F. Line a regular-sized muffin tin with liners.
  • In a large bowl, whisk together all of the dry ingredients, making sure to break up any clumps. In a separate bowl, combine egg, coconut oil, cashew milk, and vanilla. Stir into dry ingredients until just combined. Gently fold in pears and pecans.
  • Scoop batter into the muffin tins, filling 2/3 of the way full.
  • To make the crumb topping, stir together GF flour, maple sugar, cardamom and pecans. Pour in melted earth balance or coconut oil and stir until evenly moistened.
  • Sprinkle crumb topping evenly over the top of the muffin batter, gently pressing down.
  • Bake muffins 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before removing muffins from the pan to a cooling rack.
  • Store in an airtight container for up to 2 days on the counter or up to 5 days in the refrigerator. They can also be frozen and reheated later!
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