Blueberry Pear Muffins With Chickpea Flour
This is my very first post here on That Mama Glow and I'm so excited to get started on this blog! I've been dreaming of a place where I can share recipes and family related posts for a quite some time. As we begin 2018, there are a lot of big changes going on with my family. I quit my job sewing bags and selling them on Etsy. And now I'll be taking care of Luella full-time while my husband works as a full-time artist to support our fam. This is an exciting shift for all of us but also kinda scary. To be honest, things just weren't fun last year. We were juggling too much. So it's time to simplify our roles a bit and I'm excited to be a stay-at-home momma for a bit.
So now here we are. I have more time to cook, to take care of our household, and to play with Lue. This also gives me a bit of time to blog in the evenings! I must say, I'm really excited to explore this new chapter of life and I hope that you enjoy following along.
Now, on to the blueberry pear muffins with chickpea flour recipe...
One of the things I'm interested in right now is learning about alternative flours. This is partly because I'm starting to learn that there are healthier options out there (more than just white and whole wheat flour for example), and also in part because my husband is developing an intolerance to gluten.
Well, here comes chickpea flour to save the day! This is my first time baking with chickpea flour, and I have to admit, I'm really pleased with the results! These muffins are sweet, satisfying and filling! Not to mention, the ingredients are simple and nutritious!
Have you ever tried chickpea flour before? It's a wonderful alternative to traditional flours and still creates a fluffy texture in your baking. Chickpea flour is also high in protein and healthy fats. It's great to know the benefits of these ingredients and that I'm giving my daughter a nutritious snack that can help her little body grow.
The blueberry/pear combo makes for a tasty treat! The pear gives a similar flavor that apples would but a little sweeter. And the blueberries add some beautiful color. If you don't have blueberries or a pear kicking around, you could easily swap these out for something else... perhaps raspberries, apple or bananas!
The recipe below makes 6 muffins. Which is a good thing, as you won't end up eating so many in a day (like I tend to do when I bake). Or, you can double the recipe to make a dozen if you've got a hungry family.
Also, I must mention, these blueberry pear muffins were a BIG hit in our household. My husband ate the majority of them and is still requesting more days later. So I think these will become a regular thing around here.
If you try this recipe, let me know what you think!
Blueberry Pear Muffins (made with chickpea flour)
1 cup chickpea flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 large egg, lightly beaten
1/4 cup milk of your choice (I used goat's milk)
3 Tbsp coconut oil (or oil of your choice)
1/2 cup blueberries (fresh or frozen)
1/2 cup pear, peeled and diced
Preheat oven to 375 degrees and line a muffin pan with paper liners.
In a medium bowl, combine chickpea flour, baking powder, baking soda, cinnamon, and salt. Whisk together and set aside.
In a large bowl, combine egg, milk, and oil. Whisk together.
Pour the dry ingredients into the large bowl of wet ingredients. Mix together until combined.
Fold in blueberries and pear
Pour into muffin pan cups. Bake for 15-18 minutes or until tops are golden brown.
Let cool before enjoying. Serve warm with your favorite glass of milk or tea. Or store in an airtight container for up to a week.
* If using frozen blueberries, keep them in the freezer until right before you're ready to add them to the bowl. This will help to prevent bleeding. This recipe would also taste great with 1/4 pear instead of a 1/2 cup, depending on your preference.