GLUTEN-FREE & DAIRY-FREE PEAR, COCONUT & CINNAMON MUFFINS
This allergy friendly (gluten-free and dairy-free) recipe is ideal for little ones lunch boxes or nutritious snacks on the go.
These delicious pear muffins are so simple that they make a fun baking activity for kids to get involved with. Juicy, tasty and freezable, they are a great option for parties and picnics too. Handling, preparing and cooking food from an early age is a great way to get kids interested and engaged in healthful and mindful eating. Food knowledge is important for the ability to make informed healthful food choices- which impact children for the rest of their lives.
The sense of pride that a child receives from preparing and creating food for friends and family provides a positive association with the food and eating experience – further fostering the sense of creativity and helping to assist with overcoming issues around picky eating.
Often children who have a food allergy will be more wary and conscious (unsurprisingly) around food – given how unwell it has the potential to make them feel. These can be enjoyed free from concern and packed full of fun and flavour.
INGREDIENTS FOR GLUTEN-FREE & DAIRY-FREE PEAR COCONUT & CINNAMON MUFFINS
METHOD FOR GLUTEN-FREE & DAIRY-FREE PEAR COCONUT & CINNAMON MUFFINS
1- Preheat the oven to 190°C/170°C fan-forced. Grease or line a 12-hole, 1/3 cup-capacity muffin pan.
2- Combine the gluten-free flour, cinnamon and 2/3 cup brown sugar in a bowl.
3- Add the coconut milk, oil and egg.
4- Using a wooden spoon, stir until just combined.
5- Grate the pears (peel too) and gently fold the grated pear into the mixture and spoon this into the muffin pan
6- Sprinkle the tops with remaining brown sugar.
7- Bake for 20 to 25 minutes or slightly browned and cooked through. Allow to stand in the pan for around 5 minutes before transferring to a wire rack to cool.