Oatmeal Pear Chocolate Muffins (Gluten Free)

I have been looking for a good gluten free muffin for awhile.  I have tried many and none were all too good so I thought  why not try to make a muffin like the cookies I made that everyone loved.  I grinded my own oats to make the cookies so thought I would try that for the muffins and this is the recipe I came up with.

In my mini chopper, I pulsed until fine the GF large flaked oats. Then I added this to a bowl with the ground cinnamon, baking powder, baking soda and coconut sugar. I mixed these together with a whisk.

In a large measuring cup I lightly beat two eggs and one egg white.  Then I added Greek yogourt, oil, milk, and vanilla extract. I whisked these ingredients until smooth.

Once the wet ingredients are incorporated I added them to the dry ingredients and mixed lightly until combined.

I then grated the pear into the mixture and added the mini chocolate chips. ( I used mini chocolate chips as you get more chocolate flavour and a more evenly distributed chocolate throughout the muffins).  I mixed these ingredients only until incorporated into the mixture you do not want to over mix.

Using an ice cream scoop, scoop the mixture into a greased muffin tray.  Bake in a 350 degree oven for 16 minutes or until a toothpick inserted  into the centre of the muffin comes out clean.

Once removed from the oven sprinkle with cinnamon sugar if desired.  It is important to wait for the muffins to cool before removing them from the tin.  However,  they smelled so good while baking and I was hungry that I did not wait and that is why the muffins i ate were a little squished. But tasted good nonetheless.

Here is a plate of muffins once cooled.

These muffins are delicious and I think I will make other varieties.  Next time thinking of using crushed pineapple and coconut in place of the pear and chocolate chips.  The possibilities are endless. :) 

INGREDIENTS:

2 Cups Gluten Free Oats, ground into flour

2 teaspoons of baking powder

1 / 4 teaspoon of baking soda

2 teaspoons of ground cinnamon

1 / 4 cup of coconut sugar

2 eggs plus 1 egg white

1 / 4 cup of plain Greek yogourt

1 / 2 cup of milk

4 Tablespoons of oil

1 Tablespoon pure vanilla extract

1 Bartlett Pear, grated

1 / 2 cup of mini semi-sweet chocolate chips

Cinnamon sugar

DIRECTIONS:

Preheat the oven to 350 Degrees.  Spray a 12 cup muffin pan and set aside.

In a bowl add the ground oats, baking soda, baking powder, ground cinnamon, and coconut sugar.  Mix and set bowl aside.

In a large measuring cup, lightly whisk 2 eggs plus 1 egg white.  Add the Greek yogourt, milk, oil, and vanilla extract.  Whisk until smooth and the ingredients are incorporated.  Add to the dry ingredients and mix lightly until combined do not over mix.

To the mixture add the grated pear and mini chocolate chips. Mix just to combine.

Using an ice cream scoop, scoop mixture into prepared muffin tin.  Put in oven for about 16 mins or until a toothpick inserted in the middle of the muffin comes out clean.  Remove from oven and sprinkle the muffins with cinnamon sugar if desired.  Allow muffins to cool before removing from pan.  Enjoy with a tea or coffee.