Recipe: Grain Free Lemon Pear Muffins

Recipe: Grain Free Lemon Pear Muffins post image

Last week I was able to source a bunch of large organic pears (Bartlett). I had some pears left over that got a bit too ripe for eating raw so I quickly pulled together this recipe for Lemon Pear Muffins. These came out so good I barely had any to put away!

Last week and I made this delicious Grain Free Spiced Pear Streusel with these very large pears that everyone loved!

Pears are the third most popular fruit in the United States and I can understand why. They are flavorful, juicy and full of nutrients. The many varieties of pears are versatile and may be mixed with other dishes to add texture, moisture and flavor. Pears are an excellent addition to grain-free baked goods as they add moisture and sweetness.

Pears are rich in potassium, phosphorus, calcium, magnesium, vitamin A, folate and choline. They are high in sugars, but these are natural sugars which are very low on the glycemic index.

Grain Free Lemon Pear Muffins




  1. Using a food processor, chop the peeled and cored pears using the pulse just a few times – you want chunks – you can also chop by hand
  2. Remove the chopped pears to a bowl and set aside
  3. Zest and juice the lemon
  4. Gently melt the ghee and honey together and cream (mix together)
  5. Add the eggs, creamed honey and ghee, lemon zest, lemon juice and vanilla to the food processor and mix
  6. Add the coconut flour – start with 1/2 cup, baking soda and salt and process until smooth
  7. Add the rest of the coconut flour if the batter is too loose – you want a firm batter that doesn’t run off the spoon
  8. Add this batter to the pears and mix by hand
  9. The batter should still be firm but somewhat loose – if too loose, add a little more flour and mix
  10. Using a tablespoon, spoon this batter into the muffin cups (unbleached paper cups in the tins) – 2 tablespoons per muffin
  11. Bake at 325º F for 30 minutes. Check it and bake another 8 – 10 minutes, covered if it is getting too browned on top or until a toothpick comes out clean

Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: approximately 15 muffins

Shared at: Hearth & Soul Hop, Real Food Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, Gluten Free Friday

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Tropical Traditions Gold Label Virgin Coconut Oil

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Leave a Comment

  • Julia October 15, 2014, 11:58 am

    These sound absolutely DELICIOUS! I’m hosting Muffin Tin Month at Swirls and Spice and would love for you to add them to the mix.

  • Brie @ The January Glow October 15, 2014, 6:14 pm

    These look incredible! I just started living grain free so I can’t wait to give these a try although I am a horrible baker 🙂

  • quianna October 16, 2014, 1:32 pm

    These sound amazing so im going to try them in a few days. Do you think they would freeze well?

  • swathi October 20, 2014, 11:52 am

    Delicious grain free muffin, thanks for sharing with Hearth and soul blog hop. pinning.

  • Mrs G March 10, 2015, 3:31 pm

    thank you for the recipe!
    I used sliced frozen strawberries instead of pears and palm shortening instead of butter. I’m planning to find other citrus/other sort of fruit combination. And maybe even some chocolate!