Melt-In-Your-Mouth Cinnamon Pear Muffins

gluten-free, dairy-free, egg-free, vegan, soy-free, cane sugar-free

Procrastination.  If you’re a human, I’m sure you need no introduction.  Me and Procrastination?  Oh, we go way back.

The proof?  In the pudding.  Well, muffin, rather.  I meant to post this “Cinnamon Pear Muffin” recipe a few months ago (pears strike me as a somewhat autumnal fruit).  Then, I meant to post it a few weeks ago.  And now… well… I’m posting it… now.

What I find strange is that considering how much I dislike Procrastination, you’d think we’d stop hanging out.  You’d think I’d call this friendship quits.  You’d think. But I don’t think it’s that easy.  Procrastination isn’t just someone you can stop being friends with.  Procrastination is more of a sibling.  Even if you decided to cut that sibling out of your life, that doesn’t change the fact that the two of you have the same parents.

Quite the phenomenon, no?

Here’s where it gets even stickier:  We procrastinate when we have things we don’t want to do, yet we also procrastinate sometimes when we have things we actually want to do.  I think this happens because the things we want often require work.  More than work.  They require risk and vulnerability.  They cost us the act of putting ourselves out there.

Exhibit A: I have a blank sketch book and oil pastels sitting on my desk.  They’ve been sitting there for a few weeks now.  Every day I think, “I want to draw something pretty today,” and yet every day goes by without me drawing something pretty.

Exhibit B: I’m posting this recipe two months later than I intended.  I’m not saying there was any risk involved in posting this recipe.  It’s not like I used some edgy, controversial ingredients… These are not ink muffins.  Nor blood muffins.  (Sorry for that mental imagery delight.)  No, these muffins are 100% edible and 0% cannibalistic.

So why procrastinate?  Where is the risk?  Let’s put it this way: I look at each post as a graffiti artist might look at her newly-embellished subway wall.  Or something.  When I begin a new post, the risk lies in the potential fact that it won’t be as “good” as the last post.  Silly.

I guess that’s why Procrastination is in our lives and we can’t shake him.  He likes to get close to us just so that we’ll practice standing up to our sometimes-own-worst-enemy: ourselves.  He sulks around us closer and closer with the hope that we’ll gather up the nerve to tell him back off.  The hope that we’ll do – simply do. It’s a cycle, like most natural things are in life.  He shows us that the more time we spend waiting to do something perfectly, the more time we waste doing nothing at all.

To me, the most beautiful thing about it all is that Procrastination wouldn’t even exist if I didn’t have aspirations to create something more or be something more.  I guess that does make him a friend.

He is a reminder that all I really want to do is live.

Cinnamon Pear Muffins

1/2 cup almond flour

1 cup sorghum flour

1/4 cup tapioca flour

1 tsp salt

1 Tbsp baking powder

1 tsp ground cinnamon

2/3 cup palm sugar (or 1/2 cup agave nectar)

1 ripe banana, mashed well

3 tbsp coconut oil

1 Tbsp vanilla extract

1/2 cup almond milk (1/3 cup if using agave)

2 heaping cups of sliced pears, 1/2″ slices/chunks

more cinnamon for sprinkling (this is ESSENTIAL)

1) Preheat oven to 350˚

2)  Mix dry ingredients.

3) Mix wet ingredients.

4) Add wet into dry ingredients and mix well.  Mix in pears last.

5) Fill one jumbo muffin tray with batter nearly to the top.

6) Bake muffins for 25-28 minutes.  If using a regular cupcake tray, bake 17-20 minutes.

7) While cooling, sprinkle cinnamon through a flour sifter on each muffin.  YUMMMM!


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14 Comments

Filed under Breads/Muffins

14 responses to “Melt-In-Your-Mouth Cinnamon Pear Muffins

  1. Hey Desi! I always love your posts … they’re so funny and so true!! Me and procrastination go way back, too! Aargh.

    Okay, dear, I’ve re-read the recipe three times and I don’t see the pears. Am I blind today? Or, should the banana ingredient say pears? ;-)

    xo,
    Shirley

    • No, you’re not blind. You’re alert – and thank goodness you are because I, on the other hand, am NOT. Just updated this pear muffin recipe to actually HAVE pears!!! Hooray! What would I do without you, Shirley? :)

      xo

  2. Happy to help, but we all make boo boo’s on our posts. Sorry I sounded so abrupt. Wow, this recipe does call for a lot of pears … bet it’s absolutely delicious, Desi!

    xo,
    Shirley

  3. MMMMMMMMM,..Your pear & cinnamon muffins look so delectable & tasty too!

    Yummie & lovely winter food!

  4. I am Gluten Free Blog Hopping and you guys are making me really hungry.
    I just put up a linky to link the Gluten Free blogs to. Hope you can stop over and link up. Thanks Terry (My Journey With Candida)

    http://myjourneywithcandida.blogspot.com/2010/01/gluten-free-blogs.html

  5. Pingback: The Palate Peacemaker’s Pecan Butter & Pumpkin … Uh Oh … Cake! | gfe--gluten free easily

  6. Kelly Smith

    I want to make these tomorrow a.m. Is there any reason apple could not replace pear?? These look awesome!

    • Hi Kelly! Sorry I’m a bit late replying! I don’t see any reason why you couldn’t use apple! Go for it and please feel free to report back! :D

  7. Hey everyone! I’m yet another person blessed (cursed?
    ) with a insistent sweet tooth. I am constantly craving
    sweets, but lately I’ve been in search of more healthy alternatives for obvious reasons.

    My preferred dessert is the cupcake and I have started a personal blog completely dedicated to healthy cupcake recipes.
    I’ve assembled the whole array of healthy cupcake recipes, including vegan cupcakes, gluten free cupcakes, weight loss cupcakes, and of course
    - fruit cupcakes.

  8. Laura

    Desi, I made your muffins last night. I am aware how difficult it is to make something without all the bad stuff left out like yours but sorry to say, mine turned out with a bitter taste and did not rise. Maybe it was the tablespoon of baking powder which seems a large amount of something also not so good for you and apparently still unable to do its job. This was the first of your recipes I have tried. I intend to try another as I appreciate what you are doing.

    • Hey Laura, I’m so bummed! That is so strange. I’ve made these muffins countless times and I’ve never had the problems you experienced. Do you live at a high altitude? I hear often times bakers have problems living at different altitudes. Did you make any substitutions or adjust the recipe in any way? I’m so sorry these did not turn out as they should have. Like I said, that’s never happened to me before, but I’ll try my best to troubleshoot it! :)

      • Laura

        Sorry to bum you. Well you nailed part of the problem, most likely. I do live at a somewhat high altitude of 2000 ft. I thought perhaps you had meant 1 teaspoon of baking powder rather than 1 tablespoon, but no? The only changes I made were cut coconut oil to 1 T + 2 T pear sauce (from 3 T) and sub 1 tsp vanilla for 1 T. and I used raw coconut crystals for the palm sugar (no bitterness there). The bitterness has me stumped. I baked a loaf of bread that used some sorghum flour and I tasted a slightly bitter aftertaste so I wonder if it could be that? When I taste the raw flour, I can’t taste bitter. They did rise enough to reach the top of the paper, were a little like a pear pudding but did hold its shape. Only that bitter aftertaste ruined it. Wish I knew what that was from.

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