There’s something special about the combination of honey and pears—the natural sweetness, the subtle floral notes, and the way they come together to create a perfectly moist and flavorful bite. These Honey Pear Muffins are not only delicious but also packed with nourishing ingredients, making them a great option for breakfast, a mid-day snack, or even a healthy dessert.
Made with gluten-free flour, protein powder, and olive oil, these muffins offer a balance of healthy fats, fiber, and protein to keep you energized throughout the day. The warm spices—cinnamon, ginger, and nutmeg—enhance the natural sweetness of the honey and pears, giving each bite a cozy, autumn-inspired flavor. Plus, the addition of gluten-free rolled oats and crunchy walnuts adds a delightful texture that makes these muffins extra satisfying.
Whether you’re meal-prepping for the week, looking for a nutritious grab-and-go option, or simply craving a comforting homemade treat, these muffins are a must-try. Serve them warm with a drizzle of extra honey or alongside your favorite morning coffee or tea for the ultimate cozy experience.
Recipe
Makes 12 muffins
5.8 oz. (165g) gluten-free all-purpose flour
1 scoop vanilla protein powder
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¼ tsp. ground ginger
⅛ tsp. ground nutmeg
1 tsp. ground cinnamon
1 large egg
6 oz. (170g) honey
5.4 fl oz. (160ml) unsweetened almond milk
2.7 oz. (80ml) olive oil
1½ tsp. vanilla extract
6.3 oz. (180g) finely diced pears
1 oz. (30g) gluten-free rolled oats
2 oz. (60g) finely chopped walnuts
How to Prepare
Preheat the oven to 350°F (175°C). Line a muffin tin with paper cups or lightly grease with cooking spray.
In a large bowl, whisk together the gluten-free flour, protein powder, baking powder, baking soda, salt, ginger, nutmeg, and cinnamon.
In a separate mixing bowl, whisk together the egg, honey, almond milk, olive oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir gently until just combined.
Fold in the chopped pears, gluten-free rolled oats, and walnuts. Be careful not to overmix.
Spoon the batter into the muffin cups, filling each about ⅔ full.
Bake for 18-20 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and transfer the muffins to a wire rack to cool completely.
