Carrot Pear Oat Muffins. V. GF.

Carrot Pear Oat Muffins. V. GF.
Carrot Pear Oat Muffins. V. GF.

Happy Friday Eve!  I’m looking forward to the weekend.  The weather is looking up this weekend and next week – like 70’s!  No projects.  No college tours.  I’m hoping for some downtime.  I’m looking forward to a vegan date for breakfast and the farmer’s market.  I’m very simple and maybe even boring but I love our rituals.

I started working on this recipe a few days ago and finally nailed it.  Great success for a blogger. I’ve made no bones about it… I much rather cook than bake.  Baking requires precise measurements and I don’t think my brain works well in those parameters.  I love flexibility.  These turned out so moist and delicious that I made a dozen and in less than 20 hours one lone muffin remains.  So I guess I will call these a victory!  I hope you enjoy them too!


1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water)
1 very ripe banana
1/4 cup coconut oil
1/4 cup maple syrup (agave would work as well)
1 medium pear (grated with skin on) and place in a small colander and remove most of the water
1/2 tsp sea salt
1.5 tsp baking soda
1 tsp ground cinnamon
1/2 c + 2 tablespoons almond or cashew milk
2 carrots, grated
2/3 cup gluten free rolled oats
1/2 cup almond meal
1 cup gluten free flour (I used Bob’s Redmill)
Walnuts for topping (optional)


Preheat your oven to 375 degrees and spray your muffin tin with coconut oil.

Prepare your flax egg in your stand mixer and whisk together.  Let that sit for about 4 minutes or until it thickens up.  Then add the banana, oil and syrup.  With the paddle on, blend to combine.
Then add your grated pear, salt, cinnamon and soda and blend.  Finally add your milk, carrots, oats, almond meal and gf flour. Blend to combine. If you batter looks very thick, add a splash more of your milk until smooth and more like a cake batter.
Ladle batter into your prepared muffin tins.  Top with chopped walnuts if you desire.  Bake for 28-32 minutes or so.  Insert a toothpick to check for doneness.  If the toothpick comes out clean – they’re done.  If not, bake for an additional 2 minutes and repeat until done.  This recipe makes 12 muffins.  Once done, remove and let cool completely.
Optionally, I made a drizzle to go over the top of the muffins because they aren’t overtly sweet.  To make the drizzle:

1/3 cup coconut butter  aka manna
2 tablespoons of cashew or almond milk
2 tablespoons of maple syrup
1/4 teaspoon salt


Add all of your ingredients to a small saucepan over low heat.  Whisk to combine until it melts and loosens up a bit.  This should take about 2 minutes.  Remove from heat and drizzle over the top of each muffin with a fork or spoon.
This is a drop down week for me, meaning less miles before I bounce back up next week.

Sunday: 13.33 miles outdoor
Monday: 15 miles outdoor
Tuesday: 10 treadmill miles/weights/core
Wednesday: Rest day.
Thursday:  18 outdoor, cold miles

The winner was also announced for the Garmin giveaway.  Thelittlerunnergirl won.  Stay tuned for more giveaways!

Have a great day!

— Knead to Cook

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  1. This recipe looks soooooo good. Thanks for having ideas for all of us. Now off to the grocery store for ingredients!

    1. Regina, My husband just had a conversation about how “exquisite” his words, these muffins were. Geez! I better make more πŸ™‚ Hope you find them as tasty as he did. oxo