Apple-Pear Multigrain Muffins

Whole grain gluten-free muffins with fall fruit.

Today I have new muffin recipe for your gluten-free repertoire- with apples and pears, and protein rich quinoa flakes. The texture is akin to an old fashioned oat muffin. It is also vegan (I made these without eggs) and dairy-free. I used a combo of several gluten-free whole grain flours because I like my flour mix to have a nutty, protein rich blend.

Tender, grainy gluten-free apple-pear muffins.

Apple-Pear Multigrain Muffins Recipe

I had a craving for an apple oats muffin- so I used quinoa flakes in this recipe. Quinoa flakes give muffins a bit of oatmeal-like texture and heft (as in my Quinoa Pecan Muffins).


1/4 cup sorghum flour
1/4 cup GF millet flour or certified gluten-free oat flour
1/4 cup GF buckwheat flour
1/4 cup certified gluten-free cornmeal
1/4 cup quinoa flakes
1/2 cup tapioca starch or potato starch
1 tablespoon sweet rice flour or arrowroot starch
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon or gluten-free Apple Pie Spice blend
1/4 teaspoon allspice or cardamom
1/2 cup organic light brown sugar
1/2 cup organic cane sugar
2 organic free range eggs, beaten, or egg replacer for two eggs (I used Ener-G Egg Replacer)
1/4 cup light olive oil or melted coconut oil
1 medium banana, mashed well (about 1/2 cup)
1/4 teaspoon light rice vinegar
2 teaspoons bourbon vanilla
1/3 cup apple juice
1 cup peeled diced apple
1 cup peeled diced pear

Instructions: Preheat the oven to 350 degrees F. Line a twelve cup muffin tin. In a clean separate bowl, whisk together the flours, cornmeal, quinoa flakes, starches and dry ingredients. Make a well in the center and add in eggs, oil, mashed banana, vinegar, vanilla and apple juice. Beat to combine and continue beating for a minute or two until the batter is smooth. Add in the apple and pear pieces and stir by hand to combine. Use an ice cream scoop or spoon to scoop and plop the batter into the muffin cups. The batter will reach the top of the cups- that's okay. Sprinkle with organic cane or turbinado sugar, if desired. Bake in the center of a preheated oven for about 20 to 25 minutes until the muffins are firm. Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack. Wrap and bag for freezing- they reheat beautifully in the microwave (zap them only briefly). Makes one dozen delicious gluten-free muffins. 

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Jennifer said...

Oh I loved this conversation!!

These muffins sound SO good, I love not only the two different sweet fruits but the multigrain-ness of them! yum!

Lauren said...

Love the story =D. These muffins sound delicious!

Johanna said...

sweet story and sweet photo - just the thing to mull over while munching on your muffins

City Girl said...

This looks delicious - I may try it with agave instead of sugar (still in no-sugar hell) and upping the other flours a bit so I can leave out corn (can't eat corn).

Lydia (The Perfect Pantry) said...

I love combining apples and pears, especially in quick breads, so I'll definitely try these muffins. And yes, I loved Peter Fonda, too.

Alisa - Frugal Foodie said...

Aw, so sweet! Sounds like you have a real catch.

moonwatcher said...

Thanks, Karina--these look great--and I loved the conversation, too, and the idea of dating someone you love now in high school. I just made your pear polenta muffins, but I will put these on my Fall list. :)


thisgirlsjourney said...

Wow - you were stunning in High School! I'm not quite sure why they made fun of you, but I can only think it was because you were so smart AND beautiful.

Rach said...

Thank you for sharing your story and conversation Karina. To say nothing of the awesome muffin recipe.

I was picked on in middle school. A lot. In high school I stopped caring so much what people thought. I started defending other students who were getting picked on :D

I see now why you were asking about moives last night. I'm gonna give it some more thought duirng the day and see if I can remember any that 'defined' me .

Katie said...

What a sweet story. The muffins sound wonderful too

tastyeatsathome said...

My husband and I have conversations similar to yours, about how we would have been if we knew each other in high school...your stories are funny! And your picture is great - I love your hair, I've never been able to grow mine that full and soft.

And these muffins, yum! I'll have to try!

I Am Gluten Free said...

Apple picking. I'm going apple picking. These muffins will be on my kitchen counter within the next few days.

Tamara Marnell said...

Why the heck were you teased in high school? You were gorgeous! I was chubby and had horrible acne and walked around with my nose stuck in a copies of "Middlemarch" and "Tess of the D'Urbevilles." Of course, I was never sucker punched.

Anyway, I just had the bloodwork done for celiac yesterday, but even if the results come back negative I may try these muffins. They look like all that's good about fall in a pretty wrapper.

moonwatcher said...

Hi again Karina,

As some others have posted, i, too, wanted to say that that photo of you in high school is luminous. what a beautiful girl you were, even if you didn't know it then. thank you for sharing it with us.



Kalyn said...

Love the story and the photo! I wanted to go for that parted down the middle straight hair, but my hair always wanted to curl. And of course this was very much pre-blow dryers, so I was hopelessly out of it.

Your muffin repertoire is amazing!

Juanita said...

Awesome post...thank you for sharing it. :-)

Bill said...

interesting idea, "regression dating"? I knew you in high school and you were beautiful then as you are now.
I had a few beefs with some of the assholes too.

Apples & pears great flavors. In high school it would have been Boones Farm Apple Wine & Special Brownies

Shelley said...

Great story. What is bourbon vanilla,and where do you get it?

Tiffany said...

Pears are so light and tasty, I can just imagine how yummy they would be with apples and cinnamon in a muffin. I'll have to try these soon! Thanks

Carrie said...

i love this story karina!! ;-) And I think I have to make the muffins tonight. i'm on a karina-love-recipe kick lately... ;-) have a lovely weekend!!

Kristen said...

Karina, you are such an inspiration. Please visit my blog, as I just posted some GF pumpkin muffins - so yummy. My 5-yr-old daughter loved them.

jordan said...

These look awesome, can't wait to try them! and i'm one of those lucky folks who got to marry her highschool sweetheart (some people think this is not such a hot idea, but it's worked well for us!) whose name is also steve ;)

Hänni said...

Your recipe looks divine, but I have to say its your story that captured my imagination. What a beautiful love you and your husband have.

Kathy said...

These put me in a major muffin-mood.

Beautiful job!

ABowlOfMush said...

Lovely! So healthy!! I just made some pear muffins too!

rtuts said...

karina you were so pretty in high school! i bet that dumb jock actually had a big ol' crush on you but didn't have the balls to admit it. =)
these muffins look great, i'll ahve to find some quinoa flakes and give 'er a try!

Beth said...

Awesome muffins! As usual, I made a bunch of substitutions, mostly based on what I had on hand: Had no quinoa flakes, but I had brown rice flakes, so used those. Out of cornmeal, but had instant polenta meal, so used that. Used a similar assortment of flour from a stash I keep ready mixed in my fridge. Can't remember content of this batch exactly (buckwheat, sorghum, potato starch, maybe millet or rice flour?) but it worked out ok. I used only half a cup of sugar and still found the results to be a bit sweet for my taste. I upped the cardomom, because I love it, and dang if it isn't the perfect complement to the pears and the apples. Canola oil for olive, and a bit less water. Oh and cider vinegar for rice vinegar, and cornstarch for tapioca starch. And egg replacer for eggs. And forget peeling the fruit :) And after all that, they look just like the picture, and taste heavenly - apples, pears, cardomom, cinnamon, and just a hint of banana. And my kitchen smells like autumn. Thanks Karina!

Cape Cod Kitty said...

That is just so sweet....the story and the muffins. You are ever so worthy of that beautiful love. Makes me very happy.
My love and I do the HS thing, too. It is such fun.

dreamingofshopping said...

I've been casually reading your site for a while, but was previously intimidated by all the "other" flours. I recently committed to G-F cooking (flour and all!). I decided today that I needed muffins - and I knew right where to come for a recipe! I've tried my own hand at recipes in the past from a few other places (and I come from a G-F family so I've had my share of less-than-par pastries) but your recipe was hands down the BEST I've had yet!

j.cro said...

My husband and I just celebrated our ten-year wedding anniversary - although we met more than 18 years ago during our first year of college... I LOVE your story about high school and think I'll ask my husband to go on a way back when date. I think it will be fun.

I can't wait to make these muffins - and I will DEFINITELY be measuring the amount of apples and pears I use. I don't want a repeat of the Peach Cake incident!

Susan said...

I love the stories you tell along with your amazing recipes. Thanks for letting us peek in to your life! :)

sylvia said...

Hey, I just came across your blog today, and its wonderful !!
Can't wait to try out this gorgeous seasonal recipe ...

d said...

sooo.. just made these muffins. did some substitutions because i didn't have the exact flours. was complaining to myself about the comlexity of the recipe (compared to my simple muffin recipe i came up with myself).

thing is... the finished produce blew my mind!!! the muffins were SO light, SO delicious, I couldn't believe it!

i diced the pears oh-so finely and they were amazing in the muffins. no heavy uncooked parts. my 4 year old son said they looked like crystal hidden inside.

so... now called crystal muffins - they will definitely be in my muffin repertoire. thanks SO much!

Nancy Lapid said...

I made these muffins last night and they're wonderful! I'm wondering whether any of your other muffin recipes call for this combination of flours -- in other words, would it pay for me to make up a larger "batch" of these flours to have on hand for trying other recipes? (I can't believe I'm using the word "batch" to describe flour... I think I need to go have one of those muffins with a cup of coffee...) Thanks!

Anonymous said...

do you have to use the banana? Or..can you substitute for another fruit?I am allergic to bananas but love love love apples and pears.

Karina Allrich said...

Hi Nancy- I usually intuit my flour mix. It also depends upon what I happen to have on hand. If you like this particular gluten-free combination, I don't see why you couldn't make up a blend ahead of time. It would work well with other fruit and flavor combos, I'm sure.

Anon- If you are allergic to banana I would try this recipe using applesauce in place or the banana. Or use pear baby food.


mom2ivy said...

Just wondering what I can use instead of the cornmeal? My daughter is allergic to corn but these muffins sound so good!!

Srilatha said...

Thanks for this recipe. These came out great! one of the poster mentioned swapping Corn meal with Polenta.. it worked out fine with the sub except that I should have cooked polenta lil bit before adding it to the flour mixes.. Otherwise its great!

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