Gluten-free pear chocolate muffins (redux)

I’ve made pear chocolate muffins before, but here is a different and somewhat healthier version with less fat and sugar. It is mainly sweetened with fruit.

  • 3/4 cup teff flour
  • 1 1/4 cup brown rice flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp psyllium husk (optional, for fibre)
  • 1 tbsp coconut flour (optional, for fibre)
  • 1/2 tsp xanthan gum (you should be fine skipping this too)
  • 1 small pear, chopped
  • 40g of 70% chocolate, chopped
  • 300 ml pear juice/nectar
  • 1 banana
  • 1 tsp vinegar
  • 2 tbsp coconut or other vegetable oil (the coconut oil must be melted)
  • 2 tbsp brown rice syrup

Mix all the dry ingredients well and mix in chopped pear and chocolate.

In a blender, mix all the wet ingredients well, including the banana.

Add wet to dry and combine.

Bake for 22-25 minutes at 350F.

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